November 17th, 2016
From SkinnyTaste Fast and Slow. Copyright © 2016 by Gina Homolka
For the beef: Heat a large nonstick skillet over high heat and coat it with cooking spray. Season the roast with the salt and pepper. Add the meat to the pan and sear until browned on all sides, 3 to 4 minutes per side. Transfer the beef to a slow cooker. Insert an oven-safe meat thermometer into the thickest part of the roast.
Cover and cook on low until the internal temperature reaches 135°F for medium-rare, about 11⁄2 hours depending on the size of the roast, or until 140°F for medium. Transfer the roast to a cutting board, tent it with foil, and let it rest for 20 to 30 minutes. Thinly slice the roast across the grain.
For the gravy: In a small saucepan, whisk together the broth and flour over medium heat until it comes to a boil. Simmer, stirring occasionally, until the mixture thickens, about 1 minute. Strain the drippings from the slow cooker into a bowl, then pour them into the gravy. Cook, whisking, for another minute. Season with pepper to taste, if desired.