Louisiana Roast

Directions

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 form pockets) down to a depth of about ½ inch from the bottom; do not cut all the way through.

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℉ (150℃) about 3 hours.

Serve immediately topped with some of the pan drippings if you like.