Pair this aromatic roast beef and gravy recipe with our classic Old Vine Zinfandel
3 3/4lb. beef eye of round roast
2 tbsp. extra-virgin olive oil
1 tbsp. whole coriander seeds, coarsely ground
1 tsp. sweet paprika
Salt and pepper
1 1/2 tbsp. all-purpose flour
2 cups beef stock
1) Preheat the oven to 350°. Rub the roast with 1 tbsp. of the olive oil. In a small bowl, combine the ground coriander seeds and paprika with 2 tsp. of salt and 1 tsp. pepper. Rub the spice blend all over the roast.
2) In a medium roasting pan, heat the remaining 1 tbsp. 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, and transfer to a roasting pan and roast the meat for 35 minutes, or until an instant-read thermometer inserted in the thinner end registers 120° for medium-rare. 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, about 2 minutes. Season with salt and pepper. Slice the roast into 1/4 inch thick slices and serve with the gravy.
Recipe from Food & Wine, contributed by Grace Parisi