Louisiana Roast Beef

  • Origin : Cajun and Creole
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 03h 10m
  • Diet Type : A BloodType

Ingredients

  • 0.25 Cup Onion
  • 0.25 Cup Celery
  • 0.25 Cup Bell Pepper
  • 2 Tbsp Butter
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 0.75 Tsp Pepper
  • 0.75 Tsp Garlic
  • 0.5 Tsp Dry Mustard
  • 0.5 Tsp Cayenne
  • 4 lb 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. From Paul Prudhomme's Louisiana Kitchen

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