Season the roast with salt, black pepper, garlic powder and Italian seasoning. Allow the roast to rest for about 30 minutes.Meanwhile, prepare your vegetables as necessary: peel, brush, wash, chop etc.

Preheat oven to 315F. Heat oil in a large pot or Dutch oven over medium-high heat. Use tongs to gently place the meat in the pot and allow it to sear and brown (undisturbed) for 4 minutes, on all sides. Add in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant. Add the tomato paste, compliant Worcestershire sauce and coconut aminos.

Pour in the broth and bring to just a simmer. Cover with the lid and place in the oven. Bake for 2 hours. Add the vegetables of choice: radishes, celery, cauliflower, zucchini, bell peppers and rosemary (if not low carb - add the potatoes and carrots). Cover with lid and bake for an additional 1 ½ hours or until the roast and potatoes are fork-tender. Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks. Arrange vegetables around roast. Serve hot with gravy.To make the optional gravy: Add xanthan gum to the reserved gravy. Allow to heat and thicken up. Adjust seasonings as needed. Serve over pot roast.

Turn on the Instant Pot and press the SAUTE button. Add the olive oil and once it gets hot, use tongs to gently lower the meat and allow it to sear and brown (undisturbed) for about 4 minutes on all sides.

Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.

Add the tomato paste, compliant Worcestershire sauce and coconut aminos.

Pour in the broth and cover with lid. Turn the valve to SEALING and press the PRESSURE COOK on high setting. Set the timer to 60 minutes.

It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down.

When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.

Add the vegetables - we used radishes, celery, cauliflower, zucchini, bell peppers and rosemary (if not low carb - you can add potatoes and carrots if desired) then cover with lid.

Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.

When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.

Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks. Arrange vegetables around roast. Serve hot with gravy. To make the optional gravy: Add the xanthan gum to the reserved gravy. Turn the slow cooker on and allow the gravy to thicken up. Adjust seasonings as needed. Serve over pot roast.

For the Slow Cooker Method: Season Beef: Season the roast with salt, black pepper, garlic powder and Italian seasoning. Let rest for 30 minutes. Brown Beef: Drizzle some oil into a large pan or dutch oven over medium-high heat. Cook the roast (undisturbed) for about 4 minutes on all sides.Add Onions & Mushrooms: Once the beef has browned, add the onions and mushrooms. Allow them to cook for 1-2 minutes, until fragrant. Transfer the roast and onions to the bottom of a 6 quart slow cooker.

Cook: Pour in the broth and cook on HIGH for 4 hours or LOW for 7 hours.

Add Veggies: Once the timer is up, add the vegetables. We used turnips, celery, cauliflower, zucchini and bell peppers. If you're not low carb, add potatoes and carrots, if desired. Continue cooking for another hour

Garnish & Serve: Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks and sprinkle with chopped parsley if desired. Serve hot with gravy.To make the optional gravy: Add the xanthan gum to the reserved gravy. Turn the slow cooker on and allow the gravy to thicken up. Adjust seasonings as needed. Serve over pot roast.