1. Season roast all over with salt and pepper.
2. To the slow cooker add the onion, garlic, thyme, and diced tomatoes with their juice. Nestle the roast into the onion mixture. Pour 1 cup of the broth over top of the roast.
3. Cook on LOW for 6 hours or on HIGH for 4 hours.
4. Use tongs to remove roast from slow cooker. Skim off fat from liquid in slow cooker, if desired. Then, set a strainer over a large bowl. Pour liquid and vegetables through strainer. Discard the veggies from the strainer. Return the strained liquid to the slow cooker and set it to HIGH.
5. Into a small jar or container with tight fitting lid measure the flour and the remaining 1/2 cup of broth. Put lid on and shake until no lumps remain. Pour into the liquid in the slow cooker. Return roast to the slow cooker, and continue to slow cook on high until sauce has thickened, about 10 minutes.
6. Remove roast from slow cooker. Slice roast against the grain and serve with the sauce.

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