posted by techgoddess 05-31-100 4:24 PM
Louisiana Roast Beef
1/4 cup Onions, chopped very fine
1/4 cup Bell peppers, chopped fine
1 tsp. Salt
3/4 tsp. Black pepper
1/2 tsp. Dry mustard
4 lb. Boneless sirloin roast
1/4 cup Celery, chopped very fine
2 tbl. Unsalted butter
1 tsp. White pepper
3/4 tsp. Minced garlic
1/2 tsp. Ground cayenne
Preheat oven to 300 degrees F.
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 F. until a meat thermometer reads about 160 F. for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140 F. Serve immediately topped with some of the pan drippings if you like.
Source: Paul Prudhomme's Louisiana Kitchen