1. In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. 2. Place roast in a large roasting pan, fat side up. 3. 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. 4. 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. 5. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. 6. For rarer roast, cook until thermometer reads 140F. 7. Serve immediately topped with some of the pan drippings if you like. ---------------------------------------------------------------------------
Nutrition
Ingredients
