Print Recipe

Louisiana Roast Beef



  • 1/4 cup finely chopped onions
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green bell pepper
  • 2 tablespoons butter or margarine
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon minced garlic
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1 beef roast (3 1/2 to 4 pound boneless with layer of fat on top)


  1. In a small bowl combine onion, celery, bell peppers, butter and seasoning. Mix well.
  2. Place roast in a roasting pan, fat side up. With a large knife, make 6 to 12 deep slits in meat to make pockets. Do not cut all the way through. Fill pockets with vegetable mixture. Reserve 1 tablespoon to rub over top of roast.
  3. Bake at 300 degrees F until meat thermometer reads 160 degrees F for medium, about 3 hours.
  4. Serve immediately, topped with pan drippings.

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