Lunch: Coriander-Dusted Roast Beef

Recipe by Grace Parisi Save half of this roast and some of the gravy to make beef stroganoff, beef salad or beef fajitas with the leftovers.

Ingredients

One 3 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

Instructions

Preheat the oven to 350 °. 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.
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 120 ° for medium-rare meat. Transfer the roast to a cutting board and let rest for 20 minutes.
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.