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Louisiana Beef Roast


  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green bell peppers
  • 2 Tbsp. vegetable oil
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  • 1 tsp. salt
  • 3/4 tsp. black pepper
  • 3/4 tsp. minced garlic
  • 1/4 tsp. dry mustard
  • 1/2 tsp. cayenne pepper
  • 1 boneless 4-5 lb. sirloin roast, top round roast or any good roast with a layer of fat on top.


In small bowl combine onions, celery, peppers, oil and seasonings, mixing well. Place roast, fat side up, in roasting pan. With large knife make about 14 deep slits in meat to form pockets. Cut to about 1/2 inch from bottom without cutting through. Fill pockets with vegetable mixture, reserving about 1 Tbsp. of vegetables to rub over the top of the roast.

Bake uncovered at 300 degrees F until meat thermometer reads 160 degrees F for medium doneness, about 2 1/2 hours. (For rarer roast, cook until thermometer reads 140 degrees F). Serve with gravy made from pan drippings.


By Robin from Washington, IA

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