1 ts Salt
1 ts White pepper
1/2 ts Dry mustard
1/2 ts Ground cayenne
1/4 c Bell peppers, chopped fine
1/4 c Celery, chopped very fine
1/4 c Onions, chopped very fine
2 tb Unsalted butter
3/4 ts Black pepper
3/4 ts Minced garlic
4 lb 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 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 beef until thermometer reads 140F.
Serve immediately topped with some of the pan drippings if you like.
From Paul Prudhomme's Louisiana Kitchen