Preheat oven to 275 degrees.
Heat olive oil on stovetop in a heavy bottom pan on medium-high.
Dust the roast with paprika, salt, and pepper. Sear the roast on both sides to seal juices.
Transfer roast to lightly oiled grill inside a roasting pan. Pour 1 cup of water into bottom of pan. Spread the spice crust over the top of the roast. Cover the pan and roast until internal temperature reaches 140 degrees (medium-rare).
Remove the roast to a cutting board, tent loosely with foil for 10 minutes to let the juices settle.
Deglaze roasting pan with ½ cup red wine, add 1 ½ cup broth, thicken with roux to make au jus or gravy.
Mix all the ingredients together in a small bowl.
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