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Slice your beef roast into slices as thin as you can manage while keeping them together.
Using a meat hammer, rolling pin, or the back of a really large wooden spoon, beat the meat to make it more tender.
Mince the bacon and onion as finely as you can manage.
Add in ¼ cup of breadcrumbs and one beaten egg, and mix by hand to distribute.
Lay out each slice of beef and spread a spoonful of the stuffing onto it.
Roll the beef up and secure it into a roll with toothpicks or string.
Place the rolls into the cast iron pot without oiling the bottom.
Pour the stout beer over the beef, covering about half way up the rolls.
Sprinkle liberally with salt, pepper, and thyme.
Cover the pot and let it simmer over a steady fire or in a 400°F oven until the beer reduces into a thick gravy.