Louisiana Roast Beef

Ingredients:

• 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

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

Cajun Recipes Page 1