Drizzle 1/4 C Worcestershire Sauce over the meat and herbs.
Cover and refrigerate the meat while you are cutting your vegetables.
Cut your potatoes into wedges.
Cut your carrots into large chunks.
Cut your onion in halves.
Remove meat from fridge and dredge with 1/4 C flour. Be sure to cover the entire piece of meat with the flour.
Line the crockpot with all the cut vegetables.
Place the meat over the vegetables.
Pour the beef or vegetable broth over the meat and vegetables.
Cover the crockpot and turn to low setting.
Cook on low for 5-6 hours for rare to medium or 6-8 hours for medium to well done roast.