Remove roast from refridgerator and leave covered on countertop for 30 minutes.
Once roast has rested on countertop, preheat oven to 350° F and stovetop to medium high heat.
Place dutch oven on stovetop and add olive oil. Uncover roast and generously salt and pepper each side of the roast.
When dutch oven is up to temperature, sear each side of the roast until there is a crust on each side of the roast. Remove and set aside on a plate or cutting board.
While roast is searing, prepare your vegetables by rinsing them in cool water. Slice mushrooms in half, peel and cut carrots into large chunks (I like to cut mine at an angle for presentation) and cut onion into medium sized pieces. Leave fingerling potatoes whole. If you are using a different type of potato, cut into manageable sized pieces so that they cook evenly.
Turn stovetop temperature down to medium and add onion, mushroom and carrots. Sautee until the onions become slightly translucent. Peel and add garlic cloves (I prefer to leave them whole but you can smash or mince them up) and tomato paste. Stir.
Optional step: Add some Oomph Cooking Blends to your base for some added flavors. I recommend their Number 1,2,3 or 8 for this recipe. (www.oomphcooking.com)
Create a small space in the vegetables using a spoon and nest the beef roast on top of the vegetables. Add beef bone broth and potatoes. Season with salt, pepper and thyme then drizzle over coconut aminos.
Cover dutch oven and place into preheated oven for 2 hours. Remove lid after 2 hours and check moisture level, adding more broth if needed. Cook uncovered for additional 30-45 minutes until roast falls apart easily and potatoes are fork tender.
Remove from oven and allow to rest. Chop parsley for garnish when serving.