Louisiana Roast Beef
1/4 c Onions, chopped very fine 3/4 ts Black pepper 1/4 c Celery, chopped very fine 3/4 ts Minced garlic 1/4 c Bell peppers, chopped fine 1/2 ts Dry mustard 2 tb Unsalted butter 1/...
Ingredients
- 1/4cup onions, chopped very fine 3/4 ts black pepper
- 1/4cup celery, chopped very fine 3/4 ts minced garlic
- 1/4cup bell peppers, chopped fine 1/2 ts dry mustard
- 2tbsp unsalted butter 1/2 ts ground cayenne
- 1tsp salt 4 lb boneless sirloin roast
- 1tsp white pepper
Directions
- 1
1/4 c Onions, chopped very fine 3/4 ts Black pepper 1/4 c Celery, chopped very fine 3/4 ts Minced garlic 1/4 c Bell peppers, chopped fine 1/
- 2
Place roast in a large roasing pan, fat side up
- 3
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
- 4
do not cut all the way through
- 5
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
- 6
Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours
- 7
For rarer roast, cook until thermometer reads 140F
- 8
Serve immediately topped with some of the pan drippings if you like