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Preheat oven to 325°F.
In a small bowl, combine tamari, miso, honey, rice wine vinegar, garlic, ginger, and red pepper flakes.
Pour the marinade over the roast and toss until evenly coated.
Transfer the beef and marinade to a roasting dish/dutch oven.
Cover tightly and roast for 3 hours.
With about 45 mins left, add sliced mini gold potatoes along with bone broth.
After the 3 hours, check the meat. You want it to pull apart easily with a fork, shred it into large chunks and toss it back into the cooking juices.
If it’s not fork tender yet, cover and continue cooking for another 20-30 mins until you can shred it apart.
If it’s dry, add a little more bone broth to create a sauce.
Top with sliced green onions and everything bagel seasoning before serving!
Combine sliced cucumbers, sliced mini bell peppers, tamari or coconut aminos, hot honey, and rice wine vinegar.
Add sriracha to taste.
Top with sesame seeds.