MD Pot Roast with Sweet Potatoes

Pot Roast with Sweet Potatoes


1   (2 1/4-pound) eye of round roast

1   tablespoon freshly ground black pepper

1   teaspoon kosher salt

8   ounces bacon

2   tablespoons butter


Preheat oven to 425°.

Pat beef dry with paper towels. Sprinkle with pepper and salt. Wrap with bacon strips, overlapping strips as you go. Secure with a toothpick, if necessary.

In a large ovenproof skillet, melt butter over medium-high heat. Sear roast in skillet for 6 to 8 minutes, turning so that all sides are browned. Place skillet with roast in oven 

Bake for 55 minutes, or until roast registers 135° on an instant-read thermometer for medium rare.

Remove roast from oven and let rest for 15 minutes before slicing.

Credits: Louisiana Cookin'

Serving Size:   6 to 8 servings

Cooking Time: