1/4 cup Onions, chopped very fine
1/4 cup Celery, chopped very fine
1/4 cup Bell peppers, chopped fine
2 tbsp Unsalted butter
1 tsp Salt
1 tsp White pepper
3/4 tsp Black pepper
3/4 tsp Minced garlic
1/2 tsp Dry mustard
1/2 tsp Ground cayenne
4 lb Boneless sirloin roast
A Recipe for
Louisiana Roast Beef
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This Recipe for Louisiana Roast Beef is one of thousands in the Recipes-to-go Beef Cookbook.
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This is a recipe for Louisiana Roast Beef from the recipe cookbook of Recipes-to-go (Beef)
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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
Serves: 6
Louisiana Roast Beef Recipe brought to you by Recipes To-Go