Roast Beef
Source of Recipe
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List of Ingredients
1/4 cup onions, chopped very fine
1/4 cup celery, chopped very fine
1/4 cup bell peppers, chopped fine
2 tbsp unsalted butter
1 tsp salt
1 tsp white pepper
3/4 tsp black pepper
3/4 tsp minced garlic
1/2 tsp dry mustard
1/2 tsp ground cayenne
4 lb boneless sirloin roast Recipe
In a small bowl combine the onions, celery, bell peppers, butter and
seasonings, mix well
Place roast in a large roasting 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 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.
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