Enjoy this Sunday supper any night of the week, thanks to the trusty slow cooker. For the best results, make sure your vegetables are cut into evenly-sized pieces.
1 (2 1⁄2- to 3-lb.) boneless chuck roast
3 teaspoons kosher salt, divided
1 ½ teaspoons black pepper, divided
2 pounds large red potatoes, quartered
4 medium carrots, peeled and cut diagonally into 2-inch pieces (about 1 lb.)
3 celery stalks, cut diagonally into 2-inch pieces (about 4 oz.)
1 large yellow onion, cut into 3⁄4-inch-thick wedges
1 tablespoon minced garlic (about 2 large garlic cloves)
2 cups beef broth
5 tablespoons instant-blending flour (such as Wondra)
1 tablespoon tomato paste
6 thyme sprigs
¼ cup Worcestershire sauce
3 tablespoons Ketchup
2 teaspoons hot sauce
Fresh herb sprigs (optional)
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 ½ 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.