While skillet is heating up, trim the fat from the roast and cube it.
Add oil and swirl pan to coat.
Season roast with salt and pepper.
Brown roast on all sides, and then remove to a plate.
Stir in onions and mushrooms, and cook until beginning to soften, about 3 minutes.
Sprinkle flour and herbs over vegetables, and stir in. Cook, stirring constantly, for 1 minutes.
Whisk in beef broth, scraping up any browned bits from the pan, and bring to boil.
Remove gravy from heat.
Add the browned beef cubes to the slow cooker insert.
Pour the gravy over the beef tips.
Cover and cook on low for about 8 hours, or until roast is fork tender.
In a bowl, add 1 cup of gravy from the slow cooker and remaining 2 tablespoons flour. Stir together until combined.
Whisk beef/flour mixture into slow cooker, and let it continue to cook for 20-30 minutes.
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Or similar cut of meat such as a rump roast
If using fresh herbs, increase to 1 or 1-1/2 teaspoons each.
I recommend using reducing sodium broth or stock so that you can control the sodium levels.
To speed up the morning prep, trim the fat and cube the roast,and cut up onions and mushrooms the night before.