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Roast Beef |
1/4 cup onions, chopped very fine
1/4 cup celery, chopped very fine
1/4 cup bell peppers, chopped fine
2 tbsp unsalted butter
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 cayenne
4 lb boneless sirloin roast
In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well
Place roast in a large roasting 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 300 degrees F until a meat thermometer reads about 160 degrees F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140 degrees F. Serve immediately topped with some of the pan drippings if you like. |
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