Prep 0 mins
Cook 0 mins
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.
- 1⁄4 cup onion, chopped very fine
- 1⁄4 cup celery, chopped very fine
- 1⁄4 cup bell pepper, chopped fine
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon white pepper
- 3⁄4 teaspoon black pepper
- 3⁄4 teaspoon garlic, Minced
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon cayenne, Ground
- 4 lbs boneless beef sirloin
- In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
- Place roast in a large roasting 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.
I made the mistake of tasting the vegetable mixture b/4 putting in the beef. I thought it was going to be too strong. I was wrong. We made roast beef sandwiches and they were great.
This was great, full of flavor and extremely juicy. The white pepper might have been a bit much for my taste and I think the amount might need to be adjusted, and a little something more for kick. The Cayenne was undetectable, and while I didn't expect blazing hot, I was expecting more of a kick. This is not a bad review, just a matter of taste. I do think that the ingredients are a great mix, but my next try, I will adjust the amounts a bit. Like another reviewer, I was surprised how crip the veggies stayed! Thanks for sharing!
Delicious! The cayenne makes this very spicy, so cut that in half if you do not want a lot of heat. (Next time we will). The flavors of the stuffing really infuses the meat and translates into the pan drippings. Add some cornstarch and water and make a basic gravy with this goodness. The veggies somehow remained nice and crisp- I was worried about them being mush, but it was all good.