Louisiana Roast Beef
Serves:
Ingredients:
1/4
c
Onions, chopped very fine
1/2
ts
Ground cayenne
1/2
ts
Dry mustard
3/4
ts
Minced garlic
3/4
ts
Black pepper
1
ts
White pepper
1
ts
Salt
2
tb
Unsalted butter
1/4
c
Bell peppers, chopped fine
1/4
c
Celery, chopped very fine
4
lb
Boneless sirloin roast
Method:
In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
Place roast in a large roasing pan, fat side up.
With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through.
Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast.
Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.
For rarer roast, cook until thermometer reads 140F.
Serve immediately topped with some of the pan drippings if you like.
From Paul Prudhomme's Louisiana Kitchen