1/4 c. finely chopped onions
1/4 c. finely chopped celery
1/4 c. finely chopped green bell pepper
2 tbsp. melted butter
1 tsp. salt
1 tsp. white pepper
3/4 tsp. black pepper
3/4 tsp. dry mustard
1 boneless sirloin or top of round roast with layer of fat (3 1/2 to 4 lbs.)

In small bowl, combine onions, celery, peppers, butter and seasonings. Mix well. Place roast in large roasting pan with fat side up. With a large knife, make 6 to 12 deep slits into meat (to form pockets) down to almost 1/2 inch from bottom of roast. (Not all the way through). Fill pockets with vegetable mixture, reserving 1 tablespoon to rub over top. Bake uncovered for about 3 hours at 300 degrees.