1 2-3 pound beef eye round roast
4 slices bacon
1 cup chopped onion (1 large)
1 cup shredded carrots
2 cloves garlic, minced
1 teaspoon dried basil, crushed
To butterfly roast, cut down the middle, stopping 1/2 inch from teh bottom. Lay
open and make similar cuts in both sides, again cutting nearly through. (you
should end up with four loosely attached sections). Start at center and pound
flat (1/2-3/4 inch thick).
Cook bacon, reserving drippings in skillet. Cook onions, carrots, and garlic in
drippings until tender, remove from heat. Crumble bacon and stir in bacon and
Spread mixture on flattened roast. Roll roast from short side, securing with
toothpicks or string. Roast in a 325°F oven for 1 1/2 hours (140°F) for rare, or
about 2 hours (160°F) for medium. Remove from oven and let sit for 15 minutes,
carve into slices.