Louisiana Roast Beef By Paul

Recipe Ingredients

1/4 cup	15g / 0.5oz	Onions - minced
1/4 cup	27g / 1oz	Celery - minced
1/4 cup	23g / 0.8oz	Green bell peppers - minced
2 tablespoons	30ml	Unsalted butter or margarine - melted
1 teaspoon	5ml	Salt
1 teaspoon	5ml	White pepper
3/4 teaspoon	3.8ml	Black pepper
3/4 teaspoon	3.8ml	Garlic - minced
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Cayenne - ground
1		Boneless sirloin roast*

Recipe Instructions

* or top round roast, or any good-quality beef roast with a layer of fat on top

In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mixing well. Place the roast in a large roasting pan, fat side up.

With a large knife, make 6-12 deep slits in the meat (to form pockets) down to a depth of about 1-1/2" from the bottom (do not cut all the way through.

Fill the pockets to their depths with the vegetable mixture, reserving about 1 Tbs of the vegetables to rub over the top of the roast.

Bake uncovered at 300F until a meat thermometer reads 160F for medium doneness, about 3 hours.

NOTE: For rarer roasts, cook until thermometer reads 140F, serve immediately, topped with some of the pan drippings if you like.

Source:
Paul Prudhomme's Seasoned America

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