Title: Louisiana Roast Beef By Paul
Categories: Cajun Entree Beef Prudhomme
Yield: 6 Servings
| 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 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.