Start by preheating the oven to 325 F.
Add oil to to a large pan or dutch oven on medium high heat. Add the roast and sear and brown (undisturbed) for about 4 minutes on all sides.Add the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
Pour in the broth and place the vegetables and rosemary around the roast – we used turnips, celery, cauliflower, zucchini and bell peppers. Cover and place in the oven.
Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it.
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.
Add oil to to a large pan or dutch oven on medium high heat. Add the roast and sear and brown (undisturbed) for about 4 minutes on all sides.
Add the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
Transfer the roast and onions to the bottom of a 6 quart slow cooker.
Pour in the broth and cook on HIGH for 4 hours or LOW for 7 hours.
Add the vegetables – we used turnips, celery, cauliflower, zucchini and bell peppers (if not low carb – you can add potatoes and carrots if desired) then continue cooking for another hour
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.