Louisiana roast beef by paul
Yield: 6 Servings
Ingredients:
- 1/4 c Very finely chopped onions
- 1/4 c Very finely chopped celery
- 1/4 c Very finely chopped green be -ll peppers
- 2 tb Unsalted butter or margarine - melted or veg oil
- 1 ts Salt
- 1 ts White pepper
- 3/4 ts Black pepper
- 3/4 ts Minced garlic
- 1/2 ts Dry mustard
- 1/2 ts Ground red pepper (cayenne)
- 1 3-4 lb boneless sirloin roas
Instructions:
-t top round roast Or any good-quality beef roa -st with a layer of fat On top In a small bowl combine the onions celery bell peppers butter and seasonings mixing well. Place the roast in a large roasting pan fat side up. With a large knife make 6-12 deep slits in the meat (to form pockets) down to a depth of about 1-1/2" from the bottom (do not cut all the way through. Fill the pockets to their depths with the vegetable mixture reserving about 1 Tbsp. of the vegetables to rub over the top of the roast. Bake uncovered at 300 degrees until a meat thermometer reads 160 degrees for medium doneness about 3 hours. NOTE: For rarer roasts cook until thermometer reads 140 degrees serve immediately topped with some of the pan drippings if you like. Source: Paul Prudhomme's Seasoned America.
