Vegetable-Stuffed Roast

1  2 to 3 pund beef eye of round roast
4 slices bacon
1 cup chopped onion
1 cup shredded carrot
2 cloves garlic, minced
1 teaspoon dried basil, crushed

To butterfly the roast, make a single lenghtwise cut down the center of the meat, cutting to within 1/2 inch of the other side. Spread the meat open. At the center of the roast make on perpendicular slit to the right of the V and one perpendicular slit to the left. Cover the roast with clear plastic wrap. Pound with a meat mallet to 1/2 to 3/4 inch thickness. Set aside.

Cook bacon till crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon; set aside.
Cook onion, carrot, garlic and basil in reserved drippings over medium heat until tender. Remove from heat. Stir in bacon.

Remove plastic wrap from roast. Spread bacon mixture over roast. Roll up from one of the short sides. Tie with string to secure. Place meat on a rack in a shallow roasting pan. Insert meat themometer. Roast in a 325 degree oven for 1 1/4 to 1 3/4 hours or until meat themometer registers 140 degrees. Cover with foil and let stad for 15 minutes before carving.

Makes 8 to 10 servings