Cattle Today's
Cookbook

BARBECUED EYE OF ROUND

5 lb EYE OF ROUND ROAST
Freshly ground pepper
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 for medium. Serve with potatoes baked in foil, your favourite summer vegetables and zesty Horseradish Sauce.
Serves a crowd.

Horseradish Sauce
1 cup sour cream
1 tbsp grated horseradish, drained
1 tbsp Dijon-style mustard
1 tsp 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.

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