------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Louisiana Roast Beef
 Categories: Cajun Main dish Meats  
   Servings:  6
 
 	1/4 c  Onions, chopped very fine	 1/4 c	Celery, chopped very fine 
     1/4 c  Bell peppers, chopped fine          2 T  Unsalted butter   
       1 t  Salt                                1 t  White pepper   
     3/4 t  Black pepper                      3/4 t  Minced garlic   
     1/2 t  Dry mustard                       1/2 t  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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