Louisiana Roast Beef

Recipe Ingredients

1/4 cup	15g / 0.5oz	Onions - chopped
1/4 cup	27g / 1oz	Celery - chopped
1/4 cup	36g / 1.3oz	Bell peppers - chopped
2 tablespoons	30ml	Unsalted butter
1 teaspoon	5ml	Salt
1 teaspoon	5ml	White pepper
3/4 teaspoon	3.8ml	Black pepper
3/4 teaspoon	3.8ml	Minced garlic
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Ground cayenne
4 lbs	1816g / 64oz	Boneless sirloin roast

Recipe Instructions

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 until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like.

From Paul Prudhomme's Louisiana Kitchen

Source:
Mothers in New Orleans

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