Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Onions, chopped very fine
1/4 c Celery, chopped very fine
1/4 c Bell peppers, chopped fine
2 tb Unsalted butter
1 ts Salt
1 ts White pepper
3/4 ts Black pepper
3/4 ts Minced garlic
1/2 ts Dry mustard
1/2 ts 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 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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