Instructions

1. Preheat your oven to 300 degrees Fahrenheit.

2. Cut your desired vegetables into small pieces. Good choices include carrots, celery, onions, potatoes and spinach. Onions and celery can be sauteed slightly in butter or oil in a skillet beforehand.

3. Place the vegetables in a bowl. Toss with desired spices and olive oil. Any spices that complement beef can be used, such as cumin, chili powder, garlic, horseradish, fresh thyme, oregano, Cajun spices and even tomato paste.

4. Place your roast in a roasting pan with the fat side up. Cut one large or several smaller slits into the meat with a sharp kitchen knife. Be careful not to cut all the way through the meat.

5. Use a spoon to stuff each pocket with the seasoned vegetables.

6. Tie the ends of the roast with string to secure it. If desired, wrap the roast with slices of prosciutto before tying for extra flavor and moisture.

7. Bake uncovered for 2 to 3 hours until the roast is golden brown or until a meat thermometer reaches an internal temperature of 140 degrees Fahrenheit for a rare roast, or 160 F for a medium roast.

8. Remove the pan from the oven, cover the roast with foil, and allow it to rest for 10 minutes. Remove the string before serving. Serve with pan drippings.