Recipe - Louisiana Roast Beef

One fourth cup Onions, chopped very fine
One fourth cup Bell peppers, chopped fine
1 teaspoon Salt
Three fourths teaspoon Black pepper
One half teaspoon Dry mustard
4 pound Boneless sirloin roast
One fourth cup Celery, chopped very fine
2 tablespoon Unsalted butter
1 teaspoon White pepper
Three fourths teaspoon Minced garlic
One half teaspoon Ground cayenne

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 One half 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip