Using an eye round or sirloin tip roast of about 4 ½ lbs. - drizzle with a bit of olive oil and rub salt and pepper (and oil) over entire roast.

Place in roasting pan and roast for about 45 minutes at 325* F.

In bowl, combine ¾ c. olive oil and 1 ¼ c. seasoned bread crumbs. If you need to make your own seasoned crumbs, combine: 1 slightly heaped cup of dry bread crumbs with ½ t. salt, ¼ t. pepper, 1 t. crushed dried thyme and 1 t. crushed dried rosemary; add about ¾ c. olive oil; set aside.

Meanwhile mix about 2 T. olive oil with about 2 T. paprika (regular or Greek paprika); toss with about 2 lbs. small red potatoes, cut in half and 1 large chopped onion; set aside.

After 45 minutes, remove roast from oven. Surround with potatoes and onions; press crumb mixture across top of roast to form a crust; any remaining crumbs can be scattered over the potatoes.

Return to oven and continue baking until the center of roast reaches 130* F for medium rare, or about another 40 - 45 minutes.

Allow to sit 5 to 10 minutes before carving into ¼-inch slices. Spoon extra pan crumbs on top to serve.