Barbequed  Eye of the Round   

Season beef (approx 4 lbs)  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 favorite summer vegetables and
zesty Horseradish Sauce. 

 Horseradish Sauce

1 cup or 250 ml sour cream
1 tbsp or 15 ml grated horseradish, drained
1 tbsp or 15 m Dijon-style mustard
1 tsp   or 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.