Place roast in pot along with cleaned potatoes and frozen vegetables
Add broth, garlic and Worcestershire sauce
Cook on low for 6-8 hours on low (or 3-4 on high)
Remove roast about an hour before serving and let it rest for about 15 minutes. I recommend using an electric knife if you choose to slice it. If you prefer it chunky and more moist, shred into large chucks and return to pot until ready to serve.
If you prefer a thicker gravy, potato flakes make for a great, gluten free thickening agent. Just mix one tablespoon at a time into the sauce at the bottom of your pot until desired thickness is reached. This is an optional step and does not affect the taste of the dish. Make sure it has and additional 45 to 1 hour to cook before serving.