1/4 c. finely chopped onions
1/4 c. finely chopped celery
1/4 c. finely chopped green bell pepper
2 tbsp. butter, melted
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. white pepper
3/4 tsp. minced garlic
1/2 tsp. dry mustard
1/2 tsp. cayenne pepper
1 (3 1/2 to 4 lb.) boneless sirloin or top round roast

Combine onions, celery, bell peppers, butter and seasonings in a bowl. Place roast in roasting pan, fat side up. With a large knife, make 6 to 12 deep slits in the meat (to form pockets) down to 1/2 inch from the bottom.

Fill the pockets with the vegetable mixture reserving about 1 tablespoon to rub over the top of the roast. Bake uncovered at 300 degrees until meat thermometer reads 160 degrees for medium doneness, about 3 hours; about 140 degrees for rarer roast.