Preheat oven to 275°F.
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.
Mix the spice crust ingredients together and spread over the top of the roast.
Cover the pan and roast until internal temperature reaches 140°F (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 1½ cup broth, thicken with roux to make au jus or gravy.
Recipe Courtesy of The Bison Council