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Cajun and Creole   -   Louisiana Roast Beef   adapted from unknown

  • 1/4 Cup Onions -- chopped
  • 1/4 Cup Celery -- chopped
  • 1/4 Cup Bell peppers -- chopped
  • 2 Tablespoons Unsalted butter
  • 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 cayenne
  • 4 Pounds Boneless sirloin roast
Directions 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
Time to Make 0:00

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