1 (1 pound) eye of the round roast,
5 to 6 bacon slices, cut into thirds
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon pepper
3 tablespoons vegetable oil
2 cans hot water mixed with 1 can beef broth, divided
2 tablespoons tomato paste (optional)

Trim excess fat from roast and pound on each side to tenderize. Place bacon piece in center of each roast slice. Roll up meat jellyroll fashion and secure with wooden picks. In a small bowl or plastic bag, mix flour, salt and pepper. Add meat rolls a few at a time and coat with seasoned flour.

Heat oil in large skillet. Brown meat rolls over medium heat. Transfer meat to baking dish.

Dissolve 3 tablespoons of remaining seasoned flour in 1 cup hot water mixture. If necessary, add extra flour to make 3 tablespoons. Add a little hot water to skillet, then stir in water with flour. Add remaining 2 cups of water mixture and tomato paste, if desired, and stir well. Bring to a boil, stirring constantly. Reduce heat and boil gravy for 1 minute. Pour gravy over meat and bake covered at 375 degrees F for 1 hour and 15 minutes or until tender.

Yields 4 servings.