Louisiana Roast Beef

6 Servings
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Louisiana Roast Beef Ingredients

1/4 cup Onion finely chopped	1/4 cup Celery finely chopped
1/4 cup Bell pepper finely chopped	2 tablespoon Unsalted butter
1 teaspoon Salt	1 teaspoon White pepper
3/4 teaspoon Black pepper	3/4 teaspoon Garlic minced
1/2 teaspoon Dry mustard	1/2 teaspoon Cayenne
4 pound Sirloin roast

Instructions for Louisiana Roast Beef

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 (150C / gas mark 2) 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

Main Ingredient: BeefCuisine: Cajun

Ingredient Insight - look inside this recipe

Black pepper

Butter

Cayenne

Celery

Garlic

Mustard

Onion

Salt

White Pepper

Garlic Onion Mustard Butter Bell pepper Celery Meats Main dishes Cajun Beef Dinner

for flavor and categorization

It was very good. We accidently overcooked it due to the fact that one toddler jumped on the other toddler and one had to be soothed while the other was disciplined - but such is life. This makes a terrific gravy as well!

cleverkt
on Nov 13 2006 12:57PM

[I made edits to this recipe.]

cleverkt
on Oct 30 2006 9:20AM

The flavors of this recipe were perfect, very robust but not too spicy. Make sure you cut the pockets in the meat large enough to get a good bit of the mix in the roast. We only cooked it to 150 internal temp because we prefer our roasts medium rare. When done, we wrapped the roast in foil and let it sit for 30 minutes. Then we let it sit overnight in the 'fridge and sliced it sandwich thin on the meat slicer the next morning. My wife and I agreed this is the best roast we have ever made.