BARBECUED EYE OF ROUND

5 lb 2.5 kg EYE OF ROUND ROAST     Freshly ground pepper 4 4 bacon strips

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 (55 min/kg) for medium. Serve with potatoes baked in foil, your favourite summer vegetables and zesty Horseradish Sauce. Serves a crowd. Horseradish Sauce   1 cup 250 mL sour cream 1 tbsp 15 mL grated horseradish, drained 1 tbsp 15 mL Dijon-style mustard 1 tsp 5 mL lemon juice     Salt and pepper to taste 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.