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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


  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 rarer roast, cook until thermometer reads 140 degrees F.
  4. 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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