Title: Louisiana roast beef by paul
 Categories: Cajun, Main dish, Beef
      Yield: 6 Servings
 
    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.