1/4 c Onions, chopped very fine
3/4 ts Black pepper
1/4 c Celery, chopped very fine
3/4 ts Minced garlic
1/4 c Bell peppers, chopped fine
1/2 ts Dry mustard
2 tb Unsalted butter
1/2 ts Ground cayenne
1 ts Salt
4 lb Boneless sirloin roast
1 ts White pepper
- 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.
