Louisiana Roast Beef
- 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
- In a small bowl combine the onions, celery, bell peppers, butter and
seasonings, mix well.
- 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.
- 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 rarer roast, cook until thermometer reads 140 degrees F.
- Serve immediately topped with some of the pan drippings if you like.
To make in a slow cooker: Add 1 cup beef broth to the slow cooker. Cook on LOW for 8 hours.
Recipe credit: Paul Prudhommes Louisiana Kitchen through Big Oven
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