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'