Servings: 8 to 10 depending on size.

3 - 4 lb. Beef Roast - Shoulder, Tip or Bottom Round* 3 to 4 lb. Beef Roast - Shoulder, Tip or Bottom Round*
½ c. Coconut Aminos ½ c. Coconut Aminos
½ c. Balsamic Vinegar ½ c. Balsamic Vinegar
¼ c. Avocado Oil ¼ c. Avocado Oil
1 T. dried Thyme 1 T. dried Thyme
4 t. minced garlic 4 t. minced garlic
2 t. Pepper 2 t. Pepper
1 t. Sea Salt 1 t. Sea Salt
Mashed Potatoes or Mashed Cauliflower Mashed Potatoes or Mashed Cauliflower

Cut Roast into thirds and place in the bottom of the Slow Cooker.
Combine the rest of the ingredients and pour over the roast pieces. Cook on Low for 6 to 8 hours depending on the size of the roast. When it's done, the cut pieces should shred with little resistance. Check after 6 hours, if there is still some resistance to shredding, flip the pieces over to finish cooking.
When done, remove one piece to a plate and using two forks, shred the meat. Repeat for the remaining pieces. Add all the shredded meat back into the slow cooker and combine it with the liquid.
Serve with mashed Potatoes or mashed cauliflower. Place a large scoop of the mashed potatoes or cauliflower onto the plate and make a well in the middle. Place the shredded meat and cooking liquid in the well.

* I have found the lowly Bottom Round Roast to be a good choice for this recipe.  * I have found the lowly Bottom Round Roast to be a good choice for this recipe.