Title: Louisiana roast beef
 Categories: Cajun, Main dish, Meats
      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