Stuffed Sirloin Roast

9 bacon strips, divided
1 medium onion, chopped
3/4 cup chopped celery
1 large carrot, chopped (or 10 baby carrots, chopped)
1/3 cup dry bread crumbs
2 tespoons dried parsley flakes
1 tsp crushed garlic
1 boneless beef sirloin roast (3 to 4 lbs)

In a large skillet, cook six bacon strips over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute the onion, celery and carrot until crisp-tender. Remove from the heat; stir in the bread crumbs, parsley, garlic, and bacon. Let stand until the liquid is absorbed.
Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1 inch thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast and tie at 1 inch intervals with kitchen string.
Place on a rack in a shallow roasting pan. Cut remaining bacon strips in half; arrange over top of roast. Bake, uncovered, at 325 deg for 1-1/2 to 2 hours or until meat reached desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Let stand for 10 minutes before slicing.

Number of Servings: 12

Recipe submitted by SparkPeople user SLEEPY_BABE.