Louisiana roast beef
Yield: 6 servings
Ingredients:
- 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 1/2 ts Ground cayenne
- 1 ts Salt 4 lb Boneless sirloin roast
- 1 ts White pepper
Instructions:
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
