Southern Roast Beef

• 1 (7 1/2 lb.) ribeye or sirloin roast
• 3 Tbsp. Cajun Magic blackened Steak Magic
• 1 1/2 tsp. dry mustard
• 6 Tbsp. unsalted butter
• 1 1/4 c. finely chopped onion
• 1 1/4 c. finely chopped celery
• 1 1/4 c. finely chopped green pepper
• 2 tsp. minced garlic

1. Preheat oven to 300u0b0.
2. Trim roast of all silver skin and trim the fat to 1/4-inch thick.
3. Lay the roast, fat-side up, in a 11 x 15-inch roasting pan (without rack).
4. Combine the blackened Steak Magic and the mustard in a small bowl.
5. Melt the butter over medium heat in a large, heavy pan.
6. Add the vegetables; saute 1 1/2 minutes more, stirring occasionally.
7. Add the garlic and saute 1 1/2 minutes more, stirring and scraping pan bottom well.
8. Remove from heat and pour mixture into glass bowl.

ribeye, cajun, dry mustard, unsalted butter, onion, celery, green pepper, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433638 (may not work)