Louisiana Roast Beef
Try this Louisiana Roast Beef recipe, or contribute your own. "Mustard" and "Onion" are two of the tags cooks chose for Louisiana Roast Beef.
"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. " - swibirunYield: 6 Ready in 45 minutes
Cuisine: CajunMain Ingredient: Beef
100% would make again (reviews)
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Notes Louisiana Roast Beef 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
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Louisiana Roast Beef Reviews
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Awesome flavour, cooked at 300 for 2/12 hours, 5lb roast
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This recipe makes great gravy. The leftovers make awesome sandwiches and Po Boys (dressed of course).
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I made this in the crock pot before and it turned out pretty good. I had lost the recipe and came searching for it again. Thanks for having it.
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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!
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[I made edits to this recipe.]
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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.
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