Ingredients:
1/4 cup onions chopped very fine
1/4 cup celery chopped very fine
1/4 cup bell pepper chopped fine
2 tbsp unsalted butter
1 tsp salt
1 tsp white pepper
3/4 tsp black pepper
3/4 tsp minced garlic
1/2 tsp dry mustard
1/2 tsp ground cayenne
4 lb boneless sirloin roast
Directions:
In a small bowl combine onions, celery, bell pepper, butter and seasonings. Mix well. Place roast in a large roasting pan, fat side up. with large knife make 6 to 12 deep slits in the meat (to form pockets) down to the depth of about 12 inch from bottom. (Do not cut all the way through). Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the mixture to rub over the top of the roast. Bake uncovered at 300 degrees until meat thermometer reads about 160 for medium doneness. About 3 hours. For rarer roast cook until thermometer reads about 140. serve immediately topped with some of the pan drippings if you like.
