1/4 c Onions; chopped very fine
1/4 c Celery; chopped very fine
1/4 c Bell peppers; chopped fine
2 tb Unsalted butter
1 ts Salt
1 ts White pepper
3/4 ts Black pepper
3/4 ts Minced garlic
1/2 ts Dry mustard
1/2 ts 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 300 F until a meat
thermometer reads about 160 F for medium doneness, about 3 hours. For
rarer roast, cook until thermometer reads 140 F. Serve immediately
topped with some of the pan drippings if you like.
