Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 6 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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
