The Goldton at Southaven
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Instructions:

Pre-heat oven to 375 degrees F. In a small mixing bowl combine garlic, green onions, thyme, basil, salt and pepper. Pierce holes through the roast and fill each cavity with mixture. Follow with the peppers and rosemary, leaving approximately 1-inch of the rosemary exposed. (This will give flavor to the roast.) Season the roast completely with salt, pepper and Louisiana Gold. In a 12-quart cast iron Dutch oven, heat oil over medium-high heat. Sear roast in hot oil on both sides. Add onions, celery, bell pepper, carrots and parsley. Bake uncovered until tender, 25 minutes per pound for rare to medium-rare. Allow roast to rest 30 minutes prior to slicing.