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    Louisiana Roast

 4 Pounds Boneless sirloin roast
1/4 Cup Celery -- chopped
1/4 Cup Bell peppers -- chopped
2 Tablespoons Unsalted butter
1 Teaspoon Salt
1 Teaspoon White pepper
1/4 Cup Onions -- chopped
3/4 Teaspoon Black pepper
 3/4 Teaspoon Minced garlic
1/2 Teaspoon Dry mustard
1/2 Teaspoon Ground cayenne

 In a small bowl combine the onions, celery, bell peppers, butter and seasonings,
 mix well. Place roast in a large roasing 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 1/2 inch
 from the bottom; do not cut all the way through. 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.
 Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.
 For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some
of the pan drippings if you like.

Sweden, which occupies the eastern part of the Scandinavian peninsula, is the fourth-largest country in Europe, and is one-tenth larger than California. The country slopes eastward and southward from the Kjólen Mountains along the Norwegian border, where the peak elevation is Kebnekaise at 6,965 ft (2,123 m) in Lapland. In the north are mountains and many lakes. To the south and east are central lowlands and south of them are fertile areas of forest, valley, and plain. Along Sweden's rocky coast, chopped up by bays and inlets, are many islands, the largest of which are Gotland and Öland.