Print Recipe

Louisiana Roast Beef

Louisiana Roast Beef


  • 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


  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

Photo credit: Jeremy Keith. CC BY

Cajun Recipes Page 1
Non Cajun Beef Recipes



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by