Louisiana Roast Beef

Louisiana Roast Beef

Ingredients:
1/4 Cup Onions, chopped very fine
1/4 Cup Celery, chopped very fine
1/4 Cup Bell peppers, chopped fine
2 Tablespoon Unsalted butter
1 Teaspoon Salt
1 Teaspoon White pepper
3/4 Teaspoon Black pepper
3/4 Teaspoon Minced garlic
1/2 Teaspoon Dry mustard
1/2 Teaspoon Ground cayenne
4 Pound Boneless sirloin roast

Directions:
In a small bowl combine the onions, celery, bell peppers, butter and
seasonings, mix well. 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. 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.
Serve immediately topped with some of the pan drippings if you like.
Marinade for Lamb or Goat
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