Ingredients Jump to Instructions ↓

  1. 1/4 c Onions, chopped very fine

  2. 3/4 ts Black pepper

  3. 1/4 c Celery, chopped very fine

  4. 3/4 ts Minced garlic

  5. 1/4 c Bell peppers, chopped fine

  6. 1/2 ts Dry mustard

  7. 2 tb Unsalted butter

  8. 1/2 ts Ground cayenne

  9. 1 ts Salt

  10. 4 lb Boneless sirloin roast

  11. 1 ts White pepper

Instructions Jump to Ingredients ↑

  1. 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 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 Prudhomme's Louisiana Kitchen --


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