Louisiana Roast Beef

1/4 C. onions, chopped very fine
1/4 C. celery, chopped very fine
1/4 C. bell peppers, chopped fine
2 T. unsalted butter
1 t. salt
1 t. white pepper
3/4 t. black pepper
3/4 t. minced garlic
1/2 t. dry mustard
1/2 t. ground cayenne
4 lbs. boneless sirloin roast

In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting 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.

Source: Chyrel