Title: Louisiana Roast Beef By Paul
Categories: Cajun, Main dish, Beef
Yield: 6 Servings

1/4 c Very finely chopped onions
1/4 c Very finely chopped celery
1/4 c Very finely chopped green be
-ll peppers
2 tb Unsalted butter or margarine
-, melted or veg oil
1 ts Salt
1 ts White pepper
3/4 ts Black pepper
3/4 ts Minced garlic
1/2 ts Dry mustard
1/2 ts Ground red pepper (cayenne)
1 3-4 lb boneless sirloin roas
-t, top round roast,
Or any good-quality beef roa
-st 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 Tbsp. of the vegetables to rub over the top of the roast.
Bake uncovered at 300 degrees until a meat thermometer reads 160 degrees
for medium doneness, about 3 hours. NOTE: For rarer roasts, cook until
thermometer reads 140 degrees, serve immediately, topped with some of the
pan drippings if you like. Source: Paul Prudhomme's Seasoned America.