1/4 cup Very finely chopped onions
1/4 cup Very finely chopped celery
1/4 cup Very finely chopped green be ll peppers
2 tbsp Unsalted butter or margarine , melted 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,
Or any good-quality beef roa st with a layer of fat
On top
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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.
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