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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (326g) Recipe makes 6 servings |
||
| Calories 698 | ||
| Calories from Fat 445 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 49.5g | 76% | |
| Saturated Fat 20.6g | 103% | |
| Monounsaturated Fat 20.5g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 212mg | 70% | |
| Sodium 552mg | 23% | |
| Potassium 992mg | 28% | |
| Total Carbohydrate 1.8g | 0% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 0.6g | ||
| Protein 58.3g | 116% | |
Louisiana Roast Beef
By: Dreamgoddess
Mar 6, 2000
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.
SERVES 6
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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- Main Ingredient > Meat > Beef
- Cuisine > North American > United States > Southern > Cajun
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Oven > Roast
- Occasion > Everyday
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Andi of Longmeadow Farm
On Jun 17, 2007
Made this for dinner last night~and all I can say is "Fabulous!" We had an early "Father's Day" because my family was over. I prepped this earlier in the day, and let the roast marinate in the vegetable mixture in my very cold fridge for about 2 hours. I browned the bottom of the roast on our outside grill for a bit, and put it right into the oven. This roast produced some very succulent juices and was perfect for gravy making. I also gently rubbed the outside of the roast (before grilling) with garlic powder, salt, and pepper. Dreamgoddess, this is a terrific dish! Thank you! Made for ZWT3 07 '.
From: LIIT_Guy
On Feb 12, 2002
I found this recipe to be quite good. Although in my house four pounds of meat is not six servings. I have big eaters here. Otherwise a very great tasting version of roast beef. I give it four stars. David (aka LIIT Guy)
From: Baby Kato
On Aug 19, 2006
We really enjoyed this tasty tasty beef. The roast was moist, tender, juicy and flavourful. It was very easy to make and cooked perfectly. We made delicious roastbeef sandwiches with it...thanks so much for sharing Dreamgoddess, I'll be making this version often.
From: Jellyqueen
On Mar 8, 2005
Made this for Sunday lunch and it was fantastic. Has such a great flavor. We enjoyed it for lunch and then the next day, I made a gravy with the drippings, sliced what was left of the roast thin and put back in the gravy to heat and served over toasted French Bread. Even better the second day. Made pretty much as directed.
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