- 4 to 5 pound top round, sirloin or good boneless beef roast - 2 tablespoons unsalted butter, margarine or oil - 1/2 cup sliced scallions (green onions) - 1/4 cup finely chopped onions - 1/4 cup finely chopped green bell pepper - 1/4 cup finely chopped celery - 2 garlic pods, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon crushed thyme - 1/2 teaspoon cayenne - 1/4 teaspoon chili powder - 1/4 teaspoon crushed basil - 1/8 teaspoon ground allspice - 1/8 teaspoon ground cloves
Add the butter or oil to a skillet, heat and sauté the vegetable just a little to soften. Stir in the seasonings and remove from heat.
Place the roast in a large roasting pan fat side up. Using a sharp butcher's knife, make a dozen or so slits downwards into the meat and to about 1/2-inch from the bottom. Do not cut all the way through.
Use a small spoon to fill each pocket with the sautéed vegetable mixture. Rub the remaining mixture over the top of the roast.
Bake uncovered in a 300 degree F. oven for about 3 hours for medium doneness or until a meat thermometer registers 160 degrees F or cook to 140 for a rarer roast.
Remove from oven, rest for about 10 minutes and serve with the pan drippings or use the liquid to make a thin gravy.