Rub the roast with 1 tablespoon of the olive oil. In a small bowl, combine the ground coriander seeds and paprika with 2 teaspoons of kosher salt and 1 teaspoon of pepper. Rub the spice blend all over the roast.
In a medium roasting pan, heat the remaining 1 tablespoon of olive oil.
Add the roast and brown it well on all sides over moderate heat, turning with tongs, about 5 minutes. Turn the roast fat side up.
Transfer the pan to the oven and roast the meat for 35 minutes, or until an instant-read thermometer inserted in the thinner end registers 120 for medium-rare meat.
Transfer the roast to a cutting board and let rest for 20 minutes.
Set the roasting pan on the stove over high heat.
Add the flour and cook for 2 minutes, whisking constantly.
Add the stock and boil, whisking, until the gravy has thickened, 2 minutes. Season with salt and pepper. Slice the roast 1/4 inch thick and serve with the gravy.
