Herb-Crusted Eye of Round Roast

• For the Beef:
• 3-pound beef eye of round roast, trimmed of fat
• 2 1/2 tablespoons olive oil, divided
• 1/2 teaspoon fresh thyme leaves
• 1 tablespoons chopped fresh sage
• 1 1/2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon Spanish smoked paprika
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon grainy mustard

1. For the Beef: While popovers bake, season roast with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed, oven-safe roasting pan until shimmering. Add roast and cook, turning occasionally, until wall-browned on all sides, about 8 minutes total. Transfer meat to large platter and set aside.
3. Add thyme, sage, parsley, oregano, paprika, garlic, mustard, and remaining 1/2 tablespoon olive oil to a blender or food processor. Season with a pinch of salt and pepper and pulse until it forms a paste. Generously rub herb mixture on meat. Return roast to Dutch oven or roasting pan. When popovers are done, reduce oven to 350°F. Transfer Dutch oven or roasting pan to oven and roast until an instant-read thermometer inserted in the thickest part registers 125°F for medium rare or 135°F for medium, about one hour. Remove from oven and transfer to a cutting board. Tent with foil and allow to rest 10 to 15 minutes.

From: Serious Eats