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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe. Ingredients:
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 |
Directions:
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.
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