Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Very finely chopped onions
1/4 c Very finely chopped celery
1/4 c Very finely chopped green be
-ll peppers
2 tb Unsalted butter or margarine
-, melted or veg oil
1 ts Salt
1 ts White pepper
3/4 ts Black pepper
3/4 ts Minced garlic
1/2 ts Dry mustard
1/2 ts Ground red pepper (cayenne)
1 3-4 lb boneless sirloin roas
-t, top round roast,
Or any good-quality 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 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. Source: Paul Prudhomme's Seasoned America.

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