Preheat the oven to 325 F. Bring the eye of round to room temperature and pat it dry. Mix the spices, salt and pepper and rub all over the meat.
Add the olive oil to a skillet over medium-high heat and sear the eye of round on all sides until it is nicely browned. Set it aside and lower the heat to medium.
Saute the onion and garlic for 3-4 minutes.
Pour some olive oil, and butter chunks in the bottom of the Dutch Oven.
Place the browned roast in. Arrange the vegetables around the meat and add the brown sugar and additional seasonings on top, then pour in beef stock. Put the lid on and put it in the oven for 3 to 5 hours or until the meat is tender. (Begin checking after about 3 hours.)
Once you are satisfied with the tenderness of the roast, remove it from the Dutch Oven and put it onto a platter. Arrange the vegetables around it.