Mince the shallots, garlic and herbs and place them in a medium bowl. Add the crushed pork rinds, Parmesan cheese, salt and pepper. Stir together.
Preheat oven to 275 F. Tie roast with twine to help it keep its round shape. Rub roast with 1 TBSP olive oil and season generously with salt and pepper.
Heat a large heavy bottomed pan over medium high heat. When hot, Add 2 teaspoons oil and swirl to coat. Sear/brown roast on all sides and place onto a large rimmed sheet pan or roasting pan and make the herbed crust.
Smear the top and upper sides of the eye roast with Dijon mustard.
Melt the butter and stir into the herb crust ingredients. The mixture should be moist enough to hold together if squeezed lightly in your hand. If not, add a little more melted butter. Gently press the mixture onto the dijon mustard, coating the top and upper sides of the whole roast.
Place the thermometer into the roast making sure that it reaches the center of the meat. If using an electronic timer, set it to alert you when the internal temperature of the roast reaches 135 F, for medium rare. (Cooking time will vary depending on the size of the roast. I recommend using an electronic oven meat thermometer.)
Remove roast from the oven, tent loosely with foil and let rest for 15-20 minutes. Slice and serve.
The ends will be more cooked than the middle of the roast, which should be medium rare. Leftovers are great sliced thinly for French dip sandwiches. Well-done ends are great chopped and made into BBQ beef.
Serves 12 people with approximately 4.5 ounces of meat per person at 1.5 net carbs each.
*To crush pork rinds, place 1 oz into a zip loc bag and hit them with a meat mallet until they resemble very fine bread crumbs. Alternately, put them into a food processor and process until very finely ground. Discard any large, harder pieces. Use low carb bread crumbs if you don't eat pork.