Louisiana Roast Beef

1. In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
2. Place roast in a large roasing 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.
4. Bakei uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.
5. For rarer roast, cook until thermometer reads 140F.
6. Serve immediately topped with some of the pan drippings if you like.
7. From Paul Prudhomme's Louisiana Kitchen -----.