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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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 6|
|Calories from Fat: 557 (68%)|
|Amt Per Serving||% DV|
|Total Fat 61.9g||82 %|
|Saturated Fat 30.2g||151 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 203.2mg||63 %|
|Sodium 165mg||6 %|
|Potassium 1028.3mg||27 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1.5g|
|Protein 62.2g||89 %|
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Calories per serving: 825
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