Louisiana Roast Beef
A spicy, oven-roasted beef sirloin roast seasoned with the Cajun/Creole trinity of flavors: onion, celery and bell pepper along with its near constant companion -- cayenne pepper.
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
2 tablespoons butter, melted
3/4 teaspoon ground pepper
3/4 teaspoon minced garlic
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
4 pounds beef sirloin roast
- Preheat oven to 300°F (150°C)
- In a small bowl combine finely chopped onions, finely chopped celery, chopped green bell peppers, melted butter, pepper, minced garlic clove, dry mustard, and cayenne pepper. Mix well.
- Place a beef sirloin roast in a large roasting pan, fat side up. Make 6 to 12 deep slits in the meat to form pockets down to a depth of about 1/2 inch from the bottom; but do not cut through. Fill the pockets with the vegetable mixture.
- Bake uncovered in the oven for about 3 hours, or until a meat thermometer reads about 160°F (70°C). For rarer roast, cook until the thermometer reads 140°F (60°C).
Makes 6 servings.