Recipe - Louisiana Roast Beef By Paul

One fourth cup Very finely chopped onions
One fourth cup Very finely chopped celery
One fourth cup Very finely chopped green be
ll peppers
2 tablespoon Unsalted butter or margarine
, melted or veg oil
1 teaspoon Salt
1 teaspoon White pepper
Three fourths teaspoon Black pepper
Three fourths teaspoon Minced garlic
One half teaspoon Dry mustard
One half teaspoon Ground red pepper (cayenne)
1 34 pound boneless sirloin roas
t, top round roast,
Or any goodquality 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 612 deep slits in the meat (to form pockets)
down to a depth of about 11/2" 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.