Set the roast on the counter for 30 minutes before preparing. Preheat the oven to 400 F.

Using a large, shallow bowl, combine salt and pepper, dried parsley, dried thyme and the arrowroot starch. Add the roast and rotate to coat throughly on all sides.

Using a large dutch oven, heat over medium heat and add the avocado oil. Once the oil is shimmering, add the roast. Cook for 2-4 minutes on each side or until lightly browned. Set aside on a clean plate.

Reduce the heat to medium low. Pour in the coconut aminos while simultaneously scarping the bottom of the pot with a wooden spoon to remove any browned bits from the bottom of the pan.

Add the sliced onion and toss in the coconut aminos. Allow to cook for 8-10 minutes, just enough for the onions to soften, but not fully caramelize. Salt the onions and add the garlic, cooking for another few minutes.

Push the onions to the side of the pot, making a space in the center for the roast. Add the roast back to the pot and top with broth, and red wine vinegar. Add the bay leaves to the top of the roast and place the lid on the pot.

Transfer to the oven and roast for 30 minutes. Reduce the heat to 300 F and roast for another 3 hours for a 3 lb roast, and about 3 hours and 30 minutes for a 4 lb roast. The internal temperature should be 185-195 F for very tender meat. Remove the lid and discard the bay leaves.

To thicken the broth, combine 2 tsp of arrowroot starch with about 1 tbsp of water in a small bowl. Whisk well and add to the cooking liquid while it's still fresh out of the oven. Carefully stir it in to let the liquid thicken.

Allow to rest for 10-15 minutes before shredding and serving topped with plenty of the onion cooking liquid, and fresh herbs!