Set the roast on the counter for 30 minutes before preparing. Preheat the oven to 205C.

Using a large, shallow bowl, combine salt and pepper, dried parsley, dried thyme and 1 tbsp + 1 tsp rice flour. Add the beef 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. Whisk 1 tsp rice flour with about 2 tbsp of water in a small bowl to make a slurry, then add it to the mixture.

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 150°C and roast for another 2 hours 45 minutes for a 1.2kg roast, and about 3 hours and 30 minutes for a 1.8kg roast. The internal temperature should be 85 to 95°C for very tender meat. Remove the lid and discard the bay leaves. Note: let Hailey what time roast will be done, no need to stay for the full time if other tasks are done.

For garnish

Top with herbs