Louisiana Roast Beef By Paul

* 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.

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 Tbs of the vegetables to rub over the top of the roast.

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

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