Pesto-Stuffed Beef Roast

In small bowl, stir together pesto sauce and croutons.

Preheat oven to 425 degrees F.

Untie roast and lay flat on plastic wrap. If roast is uneven in thickness, slice off thicker parts of meat and place along edges of roast to make uniform rectangle. Cover with plastic wrap. With meat mallet or rolling pin, pound to 1 inch thickness.

Sprinkle meat with pepper. Spread crouton mixture down center of roast. Fold sides over stuffing. Tie with kitchen string crosswise at 2 inch intervals, starting at center of roast. Lay bacon slices over roast, overlapping slightly.

Place roast on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast. Roast, uncovered, 40 minutes or until bacon is crisp. Reduce heat to 325 degrees. Add broth to pan. Cover with foil. Roast 45-55 minutes more or until internal temperature of roast is 170 degrees. Remove roast to platter: keep warm. Let stand 10 minutes before carving. Meanwhile, skim fat from drippings.

In 2 quart saucepan, heat drippings to boiling. Over medium heat, boil, uncovered, 8 minutes or until drippings are reduced to 2 cups. In cup, stir water into cornstarch. Stir into drippings. Cook until mixture boils and thickens, stirring constantly. Remove and discard strings from roast.

Slice roast and serve with gravy and rice.