LOUISIANA ROAST BEEF

      Title: LOUISIANA ROAST BEEF
  Categories: Cajun, Main dish, Meats, Roast, Pot roast
       Yield: 6 Servings
  
     1/4 c  Onions, chopped very fine
     1/4 c  Celery, chopped very fine
     1/4 c  Bell peppers, chopped fine
       2 tb Unsalted butter
       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 cayenne
       4 lb Boneless sirloin roast
  
   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
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