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Louisiana Roast Beef

Source of Recipe


Paul Prudhomme's Louisiana Kitchen






List of Ingredients



• 1/3 cup Onions, chopped very fine
  
• 1/3 cup Celery, chopped very fine
  
• 1/3 cup Bell peppers, chopped fine
  
• 2 2/3 tablespoons Unsalted butter
  
• 1 1/3 teaspoons Salt
  
• 1 1/3 teaspoons White pepper
  
• 1 teaspoon Black pepper
  
• 1 teaspoon Minced garlic
  
• 2/3 teaspoon Dry mustard
  
• 2/3 teaspoon Ground cayenne
  
• 5 1/3 pounds Boneless sirloin roast
  






Instructions



1. In a small bowl combine the onions, celery, bellpeppers, 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.
   
   
3. 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.
   
   
4. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F.
   
   
5. Serve immediately topped with some of the pan drippings if you like.
   
   






Final Comments


Seadog's Food for Thought:
Begun not Done.
A good deed done is not a thing completed and finished; a good thing done is nothing less than an endless series of good deeds set in motion.
Elmo.