* Exported from MasterCook *

                           Louisiana Roast Beef

Recipe By     :Paul Prudhomme
Serving Size  : 6     Preparation Time :0:45
Categories    : Beef  Dean

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  onion -- finely chopped
     1/4           cup  celery -- finely chopped
     1/4           cup  green bell pepper -- finely chopped
  2        tablespoons  unsalted butter -- melted
  1           teaspoon  white pepper
     3/4      teaspoon  black pepper
     3/4      teaspoon  garlic -- minced
     1/2      teaspoon  dry mustard
     1/2      teaspoon  ground cayenne (I use 1/4 tsp)
  4             pounds  boneless sirloin roast, top round roast,
                        or any good-quality beef roast with a
                        layer of fat on top

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 1/2 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 mixture 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.  For rarer, cook until 140 degrees.  Serve
immediately, topped with some of the pan drippings if you like. 



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Serving Ideas : serve with roasted potatoes

NOTES : Rating: 9
        I use the above for a 3 pound roast and doubled the recipe
        for a 5 pounder.  It gives me enough to rub a liberal
        amount on the outside.  I also cooked them to 145 degrees
        and layed a piece of foil over the top for falf the
        cooking time.  I like this recipe on a rump roast.  4
        pound rump at 300 degrees = 2 hour 15 min to 145 internal
        temp.