Louisiana roast beef

6 servings

Ingredients

Quantity Ingredient
¼ cup Onions, chopped very fine
¼ cup Celery, chopped very fine
¼ cup Bell peppers, chopped fine
2 tablespoons Unsalted butter
1 teaspoon Salt
1 teaspoon White pepper
¾ teaspoon Black pepper
¾ teaspoon Minced garlic
½ teaspoon Dry mustard
½ teaspoon Ground cayenne
4 pounds Boneless sirloin roast

Directions

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 ½ 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

Related recipes