Shelly's Recipe

LOUISIANA ROAST BEEF

Category: Roasts/Tenderloin - Beef

1/4 cup each chopped onions, chopped celery and chopped bell peppers
2 tbsp unsalted butter
1 tsp each salt and white pepper
3/4 tsp black pepper
3/4 tsp minced garlic
1/2 tsp each dry mustard and ground cayenne
4 lbs boneless sirloin roast

In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.

Place roast in a large roasting 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 tbsp of the vegetables to rub over the top of the roast. Bake, uncovered, at 300 until a meat thermometer reads about 160 degrees for medium doneness, about 3 hours. (For rarer roast, cook until thermometer reads 140 degrees.) Serve immediately topped with some of the pan drippings if you like.