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Louisiana Roast Beef

Ingredients:

Directions:

  1. In a small bowl combine the onions, celery, bell peppers, butter and  seasonings, mix well.
  2. Place roast in a large roasting pan, fat side up.
  3. 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.
  4. 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.
  5. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.
  6. For rarer roast, cook beef until thermometer reads 140F.
  7. Serve immediately topped with some of the pan drippings if you like.

6 Servings

From Paul Prudhomme's Louisiana Kitchen

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