1 beef roast (3 1/2 to 4 pound boneless with layer of fat on top)
In a small bowl combine onion, celery, bell peppers, butter and seasoning. Mix
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.
Bake at 300 degrees F until meat thermometer reads 160 degrees F for medium,
about 3 hours.