In a mixing bowl, whisk together Italian seasoning, onion powder, garlic powder, sea salt and pepper.

Generously rub this seasoning mixture all over the roast.

Heat a large skillet or cast iron, then add one tablespoon of oil and heat until shimmering.

Carefully place the roast into the hot oil.

Let your roast sear without moving until one side is crisp and brown.

Once the first side has completely seared, flip the roast and continue searing the meat until each side is evenly golden brown; remove from the heat and set aside.

In a small mixing bowl, whisk gluten free flour and water until smooth, then set aside.

Using the same pan, add another tablespoon of oil and heat.

Add in onion and sauté, then stir in crushed garlic and cook for a minute more.

Pour in broth, add tomato paste, maple syrup, and balsamic vinegar to the same pan. Season with sea salt and pepper to taste.

Stir in the whisked flour/water mixture and cook on low while scraping any browned bits on the bottom of the pan. Allow it to simmer while stirring until the liquid is slightly reduced and sauce is thickened. Add in all of your prepared veggies into the sauce and toss to coat.

Place 3/4 of this veggie mixture into a 4-6 quart crockpot.

Add in your seared roast, then add remaining veggies on top and pour over all the sauce from the bottom of the pan using a spatula to get all of it.

Cook on LOW for about 8-10 hours or on HIGH for 4 hours, until veggies are cooked through and meat is fork tender that it falls apart. I really prefer the LOW setting for best results.

Once finished cooking, remove the roast and veggies from the cooker and place it on a large platter. Allow roast to rest 10-15 minutes before carving. You can either slice it against the grain with a sharp carving knife or shred it with two forks.

Sprinkle with fresh chopped parsley and enjoy!