Louisiana Roast Beef

Louisiana Roast Beef

6 reviews, 4.7 star(s). 100% would make again

Ready in 45 minutes

Try this Louisiana Roast Beef recipe, or contribute your own.

Ingredients

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

Original recipe makes 6

Servings  

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

Verified by stevemur
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Recipe Links

Ranch Roasted Potatoes

I recommend pairing it with this recipe

cleverkt cleverkt

Link in another recipe. What would you serve with this?

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Reviews

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Awesome flavour, cooked at 300 for 2/12 hours, 5lb roast
Grant50 4y ago

This recipe makes great gravy. The leftovers make awesome sandwiches and Po Boys (dressed of course).
divalicious 6y ago

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.
cooking4us 7y ago

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 9y ago

[I made edits to this recipe.]
cleverkt 9y ago

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.
swibirun 10y ago

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