BARBECUED EYE OF ROUND
5 lb EYE OF ROUND ROAST
Season beef with pepper. Lay bacon strips along lean surfaces of roast
and tie at intervals to secure. Cook over medium coals on a rotisserie
or in a covered barbecue over indirect heat approximately 25 min/lb
for medium. Serve with potatoes baked in foil, your favourite summer
vegetables and zesty Horseradish Sauce.
Combine ingredients and mix well
TIP: A meat thermometer is recommended for outdoor cooking since cooking times may vary considerably. For rare, cook to an internal temperature of 140°F (60°C). For medium, cook to an internal temperature of 160°F (70°C). Remove meat from barbecue when thermometer registers 5-10 degrees below desired internal temperature. Let meat sit for 15-20 minutes before slicing.
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