Title: Louisiana Roast Beef
Categories: Cajun Entree Meat Ethnic
Yield: 6 Servings
| 1/4 | c | Onions, chopped very fine |
| 1/4 | c | Bell peppers, chopped fine |
| 1 | ts | Salt |
| 3/4 | ts | Black pepper |
| 1/2 | ts | Dry mustard |
| 4 | lb | Boneless sirloin roast |
| 1/4 | c | Celery, chopped very fine |
| 2 | tb | Unsalted butter |
| 1 | ts | White pepper |
| 3/4 | ts | Minced garlic |
| 1/2 | ts | Ground cayenne |
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