Spray slow cooker with non-stick cooking spray.

Pour beef broth into the slow cooker.

Season all sides of the roast with salt, pepper and garlic powder. Place roast in the bottom of the crock pot.

Add in onions, peppers, celery, and garlic on top of and all around the roast.

Pour tomato sauce, BBQ sauce, and Worcestershire sauce on top of roast. Then place bouillon cubes on top of roast with thyme and rosemary.

Place the lid on top of the slow cooker and set timer for 8-10 hours on low heat (it will vary based on your slow cooker – mine is done in 8 hours, but some will take longer) or 4-5 hours on high heat (I highly recommend cooking this roast on low – I have never had it turn out as well when I have cooked it on high. Also, you want your house to smell good alllllll day long).

Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).

Serve with mashed potatoes and gravy on the side and of course with Texas Roadhouse Rolls.

If making the gravy: When the roast is done cooking, use a baster (or whatever method you want) to remove the liquid from the slow cooker. To make gravy, you will want to get at least 3 cups of drippings from the slow cooker. If you don't have quite enough drippings, you can supplement with a can of beef broth or beef stock (I like to use beef stock for gravy because it's a little more flavorful).

Place a small saucepan on the stovetop over medium heat.

Add butter to the saucepan and let it melt.

Add flour and use a whisk to whisk flour and melted butter together until it makes a paste (takes about a minute).

Pour in the drippings, whisking the entire time.

Cook for about 4-5 minutes minutes or until the gravy reaches the thickness you prefer.

Serve roast with gravy on top and on top of mashed potatoes.

It's literally pot roast perfection.