Louisiana Roast Beef/Pork 1/4 cup very finely chopped onions 1/4 cup very finely chopped celery 1/4 cup very finely chopped green bell peppers 2 tablespoon unsalted butter melted or veg oil 1 teaspoon salt 1 teaspoon white pepper 3/4 teaspoon black pepper 3/4 teaspoon minced garlic 1/2 teaspoon dry mustard 1/2 teaspoon ground red pepper (cayenne) 3-4 lb boneless sirloin roast or any good-quality beef roast or Pork
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. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
