Louisiana Roast Beef
From Paul Prudhomme's Louisiana Kitchen
- 1/4 cup onions chopped very fine
- 1/4 cup celery chopped very fine
- 1/4 cup bell pepper chopped very fine
- 2 tbs. unsalted butter
- 1 tsp. salt
- 1 tsp. white pepper
- 3/4 tsp. black pepper
- 3/4 tsp. minced garlic
- 1/2 tsp. dry mustard
- 1/2 tsp. ground cayenne
- 4 lb. boneless sirloin roast
In small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With 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 vegetables 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.
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