LOUISIANA ROAST BEEF
Steps:
- 1. In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
- 2. Place roast in a large roasing pan, fat side up.
- 3. 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.
- 4. 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.
- 5. Bake uncovered at 300 until a meat thermometer reads about 160 for medium doneness, about 3 hours.
- 6. For rarer roast, cook until thermometer reads 140.
- 7. Serve immediately topped with some of the pan drippings if you like.
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