Reporting Fran Lane
This roast beef recipe is the best! It is so flavorful; I don’t think I’ll ever use a different recipe. It’s that good. I got this recipe from Chef Paul Prudhomme’s Louisiana Kitchen. It is a classic cookbook. Enjoy. Tom~
1/4 cup very finely chopped onions / 1/4 cup very finely chopped celery / 1/4 cup finely chopped bell peppers / 2 tablespoons unsalted butter, melted, or olive oil / 1 teaspoon salt / 1 teaspoon white pepper / 3/4 teaspoon black pepper / 3/4 teaspoon minced garlic / 1/2 teaspoon dry mustard / 1/2 teaspoon ground red pepper (preferably cayenne) / 1 (3 ½ -to 4-pound) boneless sirloin roast, top round roast, or any good-quality beef roast with a layer of fat on top.
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 to 12 deep slits in the roast (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 about 300° until a meat thermometer reads about 160° for medium doneness, about 3 hours. (For a rarer roast, cook until thermometer reads 140°.) Serve immediately, topped with some of the pan drippings if you like.