Coriander-Dusted Roast Beef

• 4 3/4-pound beef eye of round roast
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon whole coriander seeds, coarsely ground
• 1 teaspoon sweet paprika
• Kosher salt and freshly ground pepper
• 1 1/2 tablespoons all-purpose flour
• 2 cups beef stock, preferably homemade

1. Preheat the oven to 350u0b0. Rub the roast with 1 tablespoon of the olive oil. In a small bowl, combine the ground coriander seeds and paprika with 2 teaspoons of kosher salt and 1 teaspoon of pepper. Rub the spice blend all over the roast.
2. In a medium roasting pan, heat the remaining 1 tablespoon of olive oil. Add the roast and brown it well on all sides over moderate heat, turning with tongs, about 5 minutes. Turn the roast fat side up. Transfer the pan to the oven and roast the meat for 35 minutes, or until an instant-read thermometer inserted in the thinner end registers 120u0b0 for medium-rare meat. Transfer the roast to a cutting board and let rest for 20 minutes.
3. Set the roasting pan on the stove over high heat. Add the flour and cook for 2 minutes, whisking constantly. Add the stock and boil, whisking, until the gravy has thickened, 2 minutes. Season with salt and pepper. Slice the roast 1/4 inch thick and serve with the gravy.
4. I love this recipe because it is easy and it lends itself to leftovers with no conflicting flavors. I will cut strips and use them for Fajitas or beef Stroganoff and no one cares that it is really left over meat. hahaha

beef, extravirgin olive oil, coriander seeds, sweet paprika, kosher salt, flour, beef stock

Taken from www.epicurious.com/recipes/member/views/coriander-dusted-roast-beef-50167157 (may not work)