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Louisiana Roast Bef


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  • 1/4 C very finely chopped onions
  • 1/4 C very finely chopped celery
  • 1/4 C very finely chopped green pepper
  • 2 Tbl. margarine
  • 1 tsp. salt
  • 1 tsp. white pepper
  • 3/4 tsp. black pepper
  • 3/4 tsp. minced garlic
  • 1/2 tsp. ground red pepper
  • 1 boneless good-quality beef roast with a layer of fat on top...4 lbs.



Step 1

In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mixing well. Place the roast in a large roasting pan, fat side up. With a knife, make 6-12 deep slits in the meat (to form pockets) down to the depth of about 1-1/2" from the bottom...DO NOT CUT ALL THE WAY THROUGH. Fill the pockets to their depths with the vegetable mixture, reserving about 1 Tbl. of the vegetables to rub over the top of the roast. Bake uncovered at 300 degrees until meat thermometer reads 160 degrees for medium done, about 3 hours. For rarer roasts cook to 140 degrees. Serve immediately topped with some of the pan drippings.


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