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LOUISIANA ROAST BEEF




Source of Recipe


Adapted from Louisiana Kitchen by Paul Prudhomme


List of Ingredients




1/4 c. onions, finely chopped
1/4 c. celery, finely chopped
1/4 c. green bell peppers, finely chopped
2-3 cloves garlic, finely chopped
1/4 c. parsley, chopped
2 TBS butter or margarine, melted
1 tsp. salt (or to your taste)
1 tsp. pepper (or to your taste)
1/2 tsp. dry mustard
1/4-1/2 tsp. cayenne pepper (optional)
1 3 1/2 lb. boneless sirloin roast, or any other roast with fat on top





Recipe



In a small bowl combine onions, celery, green peppers,garlic, butter & seasonings. Mix well. Place roast in large roasting pan, fat side up. With a large knife make 6-12 deep slits in meat (to form pockets) down to a depth of a bout 1/2 inch from bottom. Fill pockets with mixture, reserving about 1 TBS. to rub over top of roast.

Bake uncovered at 300ºF for approximately 3 hours for medium roast. Serve with pan drippings. Serves 6 - 8.