Shelly's Recipe

LOUISIANA ROAST BEEF - Paul Prudhommes

Category: Roasts/Tenderloin - Beef

1/4 cup onion; finely chopped
1/4 cup bell pepper; finely chopped
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon dry mustard
4 pound sirloin roast
1/4 cup celery; finely chopped
2 tablespoon unsalted butter
1 teaspoon white pepper
3/4 teaspoon garlic; minced
1/2 teaspoon cayenne

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 tablespoon of the vegetables to rub over the top of the roast.

Bake uncovered at 300 or 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.