Serves: 6
Total Calories: 542
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-inch from the bottom do not cut all the way through.
3. 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° F until a meat thermometer reads about 160° F for medium doneness, about 3 hours.
4. For rarer roast, cook until thermometer reads 140° F. Serve immediately topped with some of the pan drippings if you like.
This Louisiana Roast Beef recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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