Recipe: Louisiana Roast Beef

`INGREDIENTS:`
1/4 cup very finely chopped onions	1/4 cup very finely chopped celery	1/4 cup very finely chopped green bell peppers
2 tablespoons unsalted butter or margarine, melted, or vegetable oil	1 teaspoon salt	1 teaspoon white pepper
3/4 teaspoon black pepper	3/4 teaspoon minced garlic	1/2 teaspoon dry mustard
1/2 teaspoon ground red pepper (preferably cayenne)	1 (3-1/2 to 4 pound) boneless sirloin roast, top round roast, or any good-quality beef roast with a layer of fat on top

`1`	In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mixing well.
`2`	Place the 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 inch from the bottom; do not cut all the way through. 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. Bake uncovered at 300 until a meat thermometer reads 160 F for medium doneness, about 3 hours. (For rarer roast, cook until thermometer reads 140 F.) Serve immediately, topped with some of the pan drippings if you like.