Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1/4 c. Onions, minced very fine
- 1/4 c. Celery, minced very fine
- 1/4 c. Bell peppers, minced fine
- 2 Tbsp. Unsalted butter
- 1 tsp Salt
- 1 tsp White pepper
- 3/4 tsp Black pepper
- 3/4 tsp Chopped garlic
- 1/2 tsp Dry mustard
- 1/2 tsp Grnd cayenne
- 4 lb Boneless sirloin roast
Direcciones
- In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to create pockets) down to a depth of about 1/2 inch from the bottom; don't cut all the way through.
- Fill the pockets to their depths with the vegetable mix, reserving about 1 Tbsp. of the vegetables to rub over the top of the roast. Bake uncovered at 300F till a meat thermometer reads about 160F for medium doneness, about 3 hrs. For rarer roast, cook till thermometer reads 140F. Serve immediately topped with some of the pan drippings if desired.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 6 servings | |
| Calories 382 | |
| Calories from Fat 81 | 21% |
| Total Fat 9.1g | 11% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.03g | |
| Cholesterol 198mg | 66% |
| Sodium 548mg | 23% |
| Potassium 1248mg | 36% |
| Total Carbs 1.52g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.47g | 0% |
| Protein 69.49g | 111% |
