Source: Paul Prudhomme's Louisiana Kitchen	Total Carbohydrates: 2 per serving Servings: 6
Louisiana Roast Beef	Prep/Cook Time: 180 mins

1/4 cup onions -- chopped
1/4 cup celery -- chopped
1/4 cup bell peppers -- chopped
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 cayenne
4 lbs sirloin tip roast, trimmed -- 2kg

1. In a small bowl combine: onions, celery, bell peppers, butter and seasonings, mix well.

2. Place roast in a large roasting 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" -12mm from the bottom; do not cut all the way through.

3. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tbsp of the vegetables to rub over the top of the roast. Bake uncovered at 300°F-150°C until a meat thermometer reads about 160°F- 80°C for medium doneness, about 3 hours.

4. For rarer roast, cook until thermometer reads 140°F- 70°C. Serve immediately topped with some of the pan drippings if you like.

Per Serving (excluding unknown items): 436 Calories; 17g Fat (37.0% calories from fat); 64g Protein; 2g Carbohydrate; 1g Dietary Fiber; 192mg Cholesterol; 548mg Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 0 Vegetable; 1 Fat.

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