Louisiana Roast Beef

• 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

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.

onion, celery, bell pepper, unsalted butter, salt, white pepper, black pepper, garlic, dry mustard, cayenne, beef sirloin

Taken from www.food.com/recipe/louisiana-roast-beef-6572 (may not work)