Pot Roast with Roasted Root Vegetables

Name: Pot Roast with Roasted Root Vegetables
Ingredients: 1 1/2 pounds beef bottom round roast; 2 teaspoons salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 2 tablespoons all-purpose flour; 2 tablespoons canola oil; 2 carrots, cut into 2-inch pieces; 2 stalks celery; 1 medium yellow onion; 1 (15-ounce) can beef broth; 1 cup water; 1 tablespoon minced fresh garlic; 2 tablespoons Worcestershire sauce; 4 sprigs fresh thyme; 2 carrots, cut into 3-inch pieces; 2 russet potatoes, cut into 1-inch cubes; 1/2 pound turnips, cut into wedges; 1 teaspoon each fresh rosemary and fresh thyme leaves; 1 red onion, sliced