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 dozen deep slits in the meat (to form pockets) down to a depth of about 1 cm 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 150ºC until a meat thermometer reads about 70ºC for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 60ºC . Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen ----