Preheat the oven to 400 F.

Set the roast on the counter for 30 minutes at room temperature before patting it dry. Season with half of the seasonings on both sides, then coat with arrowroot starch on both 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.

Add the coconut aminos to the pot and scrape any browned bits off the bottom of the pot.

Add the onion and garlic and saute for 3-4 minutes or until the onion is lightly translucent. Add the remainder of the vegetables and saute for another 5 minutes. Season with the remainder of the seasonings.

Push the vegetables 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. Allow to rest for 10-15 minutes.

Shred the roast with a fork and serve with a side of vegetables. Spoon some of the cooking liquid over and top with chopped parsley.