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Louisiana Roast Beef

main dish, meats, cajun

1/4 cup Onions; chopped very fine
1/4 cup Celery; chopped very fine
1/4 cup Bell peppers; chopped fine
2 tablespoons Unsalted butter
1 teaspoon Salt
1 teaspoon White pepper
3/4 teaspoon Black pepper
3/4 teaspoon Minced garlic
1/2 teaspoon Dry mustard
1/2 teaspoon Ground cayenne
4 pounds Boneless sirloin roast

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

Yield: 6 servings

Preparation Time: 0:00

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