Cider-Braised Pot Roast (slow cooker)

I like this recipe from the January issue of Women's Day magazine because it used orange root vegetables.  I've made changes necessary to be Hannah safe with flour and Worcetershire sauce.

1 cup apple cider
3 T. tomato paste
2 T. thickening agent- potato starch, gluten free flour, corn starch, or tapioca
2 T. Coconut aminos (instead of Worcetershire)
Kosher salt and pepper
3 medium parsnips, quartered lengthwise and cut into 2 in. pieces
2 medium sweet potatoes (about 1 lb.) cut into 1/2 in. thick wedges, like jojos
1 medium onion, cut into 1/2 in. thick wedges
4 large cloves garlic, thinly sliced
2 sprigs fresh rosemary
1  3 lb bottom round roast or chuck roast, trimmed of excess fat

In a 5-6 qt slow cooker, which together the cider, tomato paste, thickening agent, coconut aminos and 1/4 tsp. each salt and pepper.  Add the parsnips, sweet potatoes, onion, garlic and rosemary and toss to combine.  Season the roast with 1 tsp each salt and pepper and nestle amount the vegetables.  Cook, covered, until the meat is tender, 6-7 hrs on high, or 8-9 on hrs on low.  Transfer the roast to a cutting board and slice.  Serve with the vegetables.