Louisiana Roast Beef By Paul

Serving Size : 6
Ingredients

for prepare Louisiana Roast Beef By Paul

:

Amount	Measure	Ingredient - Preparation Method
1/4	cup	onions - minced
1/4	cup	celery - minced
1/4	cup	green bell peppers - minced
2	tablespoons	unsalted butter or margarine - melted
1	teaspoon	salt
1	teaspoon	white pepper
3/4	teaspoon	black pepper
3/4	teaspoon	garlic - minced
1/2	teaspoon	dry mustard
1/2	teaspoon	cayenne - ground
1	4 pound	boneless sirloin roast*

* or top round roast, or any good-quality beef roast 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 Tbs of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads 160F for medium doneness, about 3 hours. NOTE: For rarer roasts, cook until thermometer reads 140F, serve immediately, topped with some of the pan drippings if you like.

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