Louisiana Roast Beef

1. 1

   In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.

2. 2

   Place roast in a large roasting pan, fat side up.

3. 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. 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. 5

   Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.

6. 6

   For rarer roast, cook until thermometer reads 140F.

7. 7

   Serve immediately topped with some of the pan drippings if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.