Savory Pot Roast

2 to 2 1/2 lb beef bottom round roast
2 tsp olive or vegetable oil
2 or 3 medium potatoes, cut into 2-inch pieces
2 1/2 cups baby carrots
2 cups sliced mushrooms or one 8oz can mushrooms
1 stalk celery, sliced (1/2 cup)
1 medium onion, chipped (1/2 cup)
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme leaves
1 can (14 1/2 oz) diced tomatoes
1 can (10 1/2 oz) beef broth
1 can (5 1/2 oz) v-8 juice
1/4 cup flour

Trim exess fat from beef. Heat oil in skillet. Brown beef, turning until brown on all sides.
Place potatoes, carrots, mushrooms, celery and onion in slow cooker, sprinkle with seasonings.
Place beef on vegetables. Pour tomatoes, beef broth and v-8 juice over beef.
Cook on low for 8-10 hours
Remove beef and vegetables from cooker.
Remove 1/2 cup of the juices and mix with the flour until smooth. Gradually stir flour mixture into remaining juices. Cook on high for about 15 min or until thickened.
Serve sauce with beef and vegetables.