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

Instructions

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.