Ingredients Jump to Instructions ↓

  1. 1/4 cup 15g / 1/2oz Onions - minced

  2. 1/4 cup 27g / 1oz Celery - minced

  3. 1/4 cup 23g / 0.8oz Green bell peppers - minced

  4. 2 tablespoons 30ml Unsalted butter or margarine - melted

  5. 1 teaspoon 5ml Salt

  6. 1 teaspoon 5ml White pepper

  7. 3/4 teaspoon 3.8ml Black pepper

  8. 3/4 teaspoon 3.8ml Garlic - minced

  9. 1/2 teaspoon 2 1/2ml Dry mustard

  10. 1/2 teaspoon 2 1/2ml Cayenne - ground

  11. 1 Boneless sirloin roast*

Instructions Jump to Ingredients ↑

  1. * or 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.

  2. 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.

  3. Fill the pockets to their depths with the vegetable mixture, reserving about 1 Tbs of the vegetables to rub over the top of the roast.

  4. Bake uncovered at 300F until a meat thermometer reads 160F for medium doneness, about 3 hours.

  5. NOTE: For rarer roasts, cook until thermometer reads 140F, serve immediately, topped with some of the pan drippings if you like.


Send feedback