Season the beef eye of round liberally with the spice mixture and let rest for 2-4 hours. (reserve at least 1 teaspoon of the spice for the au jus, but you should have plenty leftover)

Sear the roast over a high heat fire (600f on a Big Green Egg, direct heat) for about 60 seconds per side, including the flat end. Reduce grill heat to 275f - 300f and put roast on in an indirect heat set up (I used the BGE plate setter inverted). I like to use a 1/2 steam pan with a roasting rack placed in it (see picture). [NOT IN INGREDIENTS LIST] Fill the steam pan with 1 cup of beef broth and 1 teaspoon of the spice mixture. If the liquid starts evaporating, add a few ounces of beer. This will let the goodies dripping off of the roast mix for an incredible au jus. Cook at this temp until the roast hits 145f internal temp.

You can slice and serve it now. But it's even better if you wrap the roast in foil and stick it in the fridge for the next day. Slice it as thin as possible while cool. Then you can reheat it slightly and top with the warmed au jus.