¼

cup

onions, chopped very finely

¼

cup

celery, chopped very finely

¼

cup

green capsicum, chopped finely

2

Tbs

unsalted butter

1

tsp

salt

1

tsp

white pepper

¾

tsp

black pepper

¾

tsp

garlic; minced

½

tsp

dry mustard powder

½

tsp

ground cayenne

1.8

kg

boneless beef roast

1

In a small bowl combine the onions, celery, capsicum, butter and seasonings, mix well.

2

Place roast in a large roasting 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 1cm 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

Bake uncovered at 150°C until a meat thermometer reads about 70°C for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 60°C. Serve immediately topped with some of the pan drippings if you like.