Louisiana Roast Beef Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Onions, chopped very fine
1/4 cup: Celery, chopped very fine
1/4 cup: Bell peppers, chopped fine
2 tbsp: Unsalted butter,
1 tsp: Salt,
1 tsp: White pepper,
3/4 tsp: Black pepper,
3/4 tsp: Minced garlic,
1/2 tsp: Dry mustard,
1/2 tsp: Ground cayenne,
4 lbs: 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
Prudhommes Louisiana Kitchen
Source from luhu.jp
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
Prudhommes Louisiana Kitchen
Source from luhu.jp