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[edit] Ingredients
¼ |
c. finely chopped onions |
¼ |
c. finely chopped celery |
¼ |
c. finely chopped green bell pepper |
2 |
tbsp. butter, melted |
1 |
tsp. salt |
½ |
tsp. black pepper |
½ |
tsp. white pepper |
¾ |
tsp. minced garlic |
½ |
tsp. dry mustard |
½ |
tsp. cayenne pepper |
4 |
lb.) boneless sirloin or top round roast |
[edit] Preparation
Step 1 |
Combine onions, celery, bell peppers, butter and seasonings in a bowl. Place roast in roasting pan, fat side up. With a large knife, make 6 to 12 deep slits in the meat (to form pockets) down to 1/2 inch from the bottom. |
Step 2 |
Fill the pockets with the vegetable mixture reserving about 1 tablespoon to rub over the top of the roast. Bake uncovered at 300 degrees until meat thermometer reads 160 degrees for medium doneness, about 3 hours; about 140 degrees for rarer roast. |
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[edit] About Louisiana Roast Beef
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