1 beef Eye of Round Roast (2 to 3 lbs)
3 TB olive oil, divided
1 TB smoked paprika
2 tsp sugar
2 tsp chili powder
1 1/2 lbs kale, cut lengthwise in half, then crosswise into 1-inch pieces (about 24 cups)
2 tsp minced garlic
1/4 tsp crushed red pepper
1/4 c water
1/4 tsp salt
Preheat oven to 325 degrees. Combine 1 tablespoon oil, paprika, sugar and chili powder in a small bowl. Press mixture evenly onto beef roast.
Place roast on rack in shallow roasting pan. insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast for 1 1/2 to 1 3/4 hours for medium rare doneness.
Meanwhile heat remaining 2 tablespoons oil in large skillet over medium heat until hot. Add garlic and red pepper; cook 30 to 45 minutes or until garlic is fragrant, stirring frequently. Add kale in batches, if necessary; cook and stir about 2 minutes or until leaves are wilted. Add water; cover and cook 3 to 5 minutes or until stems are tender. Season with salt.
Remove roast when meat thermometer registers 135 degrees. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare).
Carve roast into thin slices; season with salt and pepper as desired. Serve with kale.