Louisiana Roast Beef By Paul Recipe

Ingredients

1/4 cup very finely chopped onions
1/4 cup very finely chopped celery
1/4 cup very finely chopped green be ll pep, pers
2 tbsp unsalted butter or margarine , melt, ed or veg oil
1 tsp salt
1 tsp white pepper
3/4 tsp black pepper
3/4 tsp minced garlic
1/2 tsp dry mustard
1/2 tsp ground red pepper (cayenne)
1 3-4 lb boneless sirloin roas t, top, round roast,
1 or any good-quality beef roa st wit, h a layer of fat
1 on top


Directions

In a small bowl combine the onions, celery, bell peppers, butter and
seasonings, mixing well. Place the roast in a large roasting pan,
fat side up. With a large knife, make 6-12 deep slits in the meat
(to form pockets) down to a depth of about 1-1/2" from the bottom (do
not cut all the way through. Fill the pockets to their depths with
the vegetable mixture, reserving about 1 Tbsp. of the vegetables to
rub over the top of the roast. Bake uncovered at 300 degrees until a
meat thermometer reads 160 degrees for medium doneness, about 3
hours. NOTE: For rarer roasts, cook until thermometer reads 140
degrees, serve immediately, topped with some of the pan drippings if
you like. Source: Paul Prudhomme's Seasoned America.


Servings: 6 servings

 

 

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Categories: Beef; Meat


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