In a small bowl combine finely chopped onions,
finely chopped celery, chopped green bell peppers,
melted butter, pepper, minced garlic clove, dry
mustard, and cayenne pepper. Mix well.
Place a beef sirloin roast in a large roasting pan,
fat side up. Make 6 to 12 deep slits in the meat to
form pockets down to a depth of about 1/2 inch from
the bottom; but do not cut through. Fill the
pockets with the vegetable mixture.
Bake uncovered in the oven for about 3 hours, or
until a meat thermometer reads about 160°F (70°C).
For rarer roast, cook until the thermometer reads
140°F (60°C).
Originally Submitted
11/27/2011
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