Louisiana Roast Beef

Ingredients

• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon dry mustard
• 1/4 cup finely chopped celery
• 2 tablespoons unsalted butter
• 1 teaspoon white pepper
• 3/4 teaspoon minced garlic
• 1/2 teaspoon cayenne
• 1 (4 pound) sirloin roast

Instructions

1. In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
2. Place roast in a large roasing 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.
3. Bake uncovered at 300 degrees F (150 degrees C/gas mark 2) until a meat thermometer reads about 160 degrees F for medium doneness, about 3 hours. For more rare roast, cook until thermometer reads 140 degrees F.
4. Serve immediately topped with some of the pan drippings if you like.

Notes

To make in a slow cooker: Add 1 cup beef broth to the slow cooker. Cook on LOW for 8 hours.

Attribution

Recipe credit: Paul Prudhommes Louisiana Kitchen through Big Oven

Photo credit: 76799278@N02 CC BY