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Louisiana Roast Beef recipe

A spicy, oven-roasted beef sirloin roastseasoned with the Cajun/Creole trinity of flavors: onion, celeryand bell pepper along with its almost constant companion…cayenne(red) pepper.

Recipe: Louisiana Roast Beef

1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
2 tablespoons butter, melted
3/4 teaspoon ground pepper
3/4 teaspoon minced garlic
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
4 pounds beef sirloin roast

  • Preheat oven to 300°F (150°C)
  • In a small bowl combine finely choppedonions, finely chopped celery, chopped green bell peppers, meltedbutter, pepper, minced garlic clove, dry mustard, and cayennepepper. Mix well.
  • Place a beef sirloin roast in a largeroasting pan, fat side up. Make 6 to 12 deep slits in the meatto 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 3hours, or until a meat thermometer reads about 160°F (70°C).For rarer roast, cook until the thermometer reads 140°F (60°C).

    Makes 6 servings.

    DC with Louisiana GOLD horseradish and an Arby's jr Roast Beef

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  • Comments

    1 Comment


    According to general manager Tommy Tommaseo, son of the restaurant’s late co-founder Rocky Tommaseo, the kitchen goes through 320 pounds of roast beef a week. The gravy that comes out of all that beef roasting is thick in consistency, dark in color and vivid in flavor, like a consomme bulked up for winter. More po-boys than I expected to discover forced me to question my devotion. Was I blinded by irrational lust? Subconsciously fearful that stumbling upon greener pastures would send me into a spiral of regret at having wasted so many years settling for less?

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