1/4 Cup Onions -- chopped
1/4 Cup Celery -- chopped
1/4 Cup Bell peppers -- chopped
2 Tablespoons Unsalted butter
1 Teaspoon Salt
1 Teaspoon White pepper
3/4 Teaspoon Black pepper
3/4 Teaspoon Minced garlic
1/2 Teaspoon Dry mustard
1/2 Teaspoon Ground cayenne
4 Pounds 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.
