Louisiana Roast Beef

Submitted by Dreamgoddess

"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."

 

• Ingredients: 11
• Serves: 6

ingredients

• 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

directions

1. In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
2. Place roast in a large roasting 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 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.
6. For rarer roast, cook until thermometer reads 140F.
7. Serve immediately topped with some of the pan drippings if you like.

Reviews

[Chef ChiSox1]

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. <br/>Thanks

 

[Damon R.]

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!

 

[BerrySweet]

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.

 

[Andi Longmeadow Farm]

Made this for dinner last night~and all I can say is "Fabulous!" We had an early "Father's Day" because my family was over. I prepped this earlier in the day, and let the roast marinate in the vegetable mixture in my very cold fridge for about 2 hours. I browned the bottom of the roast on our outside grill for a bit, and put it right into the oven. This roast produced some very succulent juices and was perfect for gravy making. I also gently rubbed the outside of the roast (before grilling) with garlic powder, salt, and pepper. Dreamgoddess, this is a terrific dish! Thank you! Made for *ZWT3 07* '.

 

[Baby Kato]

We really enjoyed this tasty tasty beef. The roast was moist, tender, juicy and flavourful. It was very easy to make and cooked perfectly. We made delicious roastbeef sandwiches with it...thanks so much for sharing Dreamgoddess, I'll be making this version often.