Ingredients
4 3/4-pound beef eye of round roast
2 tbsp. extra-virgin olive oil
1 tbsp. whole coriander seeds
1 tsp. sweet paprika
kosher salt and freshly ground pepper
1 1/2 tbsp. all-purpose flour
2 c. beef stock
Preparation
Step 1Preheat oven to 350 degrees F. Rub roast with 1 tablespoon olive oil. In a small bowl, combine ground coriander seeds and paprika with 2 teaspoons kosher salt and 1 teaspoon pepper. Rub spice blend all over roast.Step 2In a medium roasting pan, heat remaining 1 tablespoon olive oil. Add roast and brown it well on all sides over moderate heat, turning with tongs, about 5 minutes. Turn roast fat side up. Transfer pan to oven and roast meat 35 minutes, or until an instant-read thermometer inserted in thinner end registers 120 degrees for medium-rare meat. Transfer roast to a cutting board and let rest 20 minutes.Step 3Set roasting pan on stove over high heat. Add flour and cook 2 minutes, whisking constantly. Add stock and boil, whisking, until gravy has thickened, 2 minutes. Season with salt and pepper. Slice roast 1/4-inch thick and serve with gravy.
