Bacon Wrapped Eye of Round Roast

• Meat

  • 12 oz Bacon

• Produce

  • 3 cloves Garlic
  • 1 cup Parsley
  • 1 tbsp Rosemary, Fresh
  • 1 tbsp Thyme, fresh

• Other

  • 3 lb Eye of round roast

Found on lemonsforlulu.com

Description

Ingredients

• 3 lb eye of round roast
• 12 oz bacon
• 1/3 cup chopped parsley
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 3 cloves minced garlic

Directions

• Preheat the oven to 425 degrees.
• In a bowl combine chopped parsley, rosemary, thyme and garlic.
• Arrange bacon on a broiler pan; cross the ends of each piece of bacon so that they make a bed for the roast to lay on. Arrange the beef on the crossed bacon ends and place herb mixture over the top of the beef. Take the fanned out bacon ends and place them over the beef, tucking any loose ends under the beef.
• Roast the beef for 55-60 minutes or until a meat thermometer stuck in the center registers 125 degrees for rare, 135 for medium rare. Remove the roast and allow it to rest for at least 10 minutes before slicing.