Slow-Cooker Pot Roast

Sprinkle roast with 2 teaspoons of the salt and 1 teaspoon of the pepper.

Combine potatoes, carrots, celery, onion, and garlic in a slow cooker.

Whisk together broth, flour, and tomato paste in a medium bowl; stir into slow cooker. Add thyme.

Place roast on top of vegetables.

Cook, covered, on LOW until tender, about 8 hours.

Transfer roast to a cutting board. Let rest 20 minutes before slicing; then cover with aluminum foil.

Using a slotted spoon, remove thyme and transfer vegetables to a serving platter. Sprinkle with 1/2 teaspoon of the salt. Cover with aluminum foil.

Whisk together Worcestershire sauce, ketchup, hot sauce, and remaining ½ teaspoon each of the salt and pepper in a bowl; stir into slow cooker.

Increase heat to HIGH, and cook, partially covered, until sauce thickens, 35 to 40 minutes. Serve sliced roast and vegetables with sauce; garnish with herb sprigs, if desired.