In a large skillet that can handle some serious heat, melt a generous amount of healthy cooking fat over very high heat.
While the pan is heating, pat the roast real dry and sprinkle generously with salt and pepper, then place the roast in the hot pan and sear on all sides until a beautiful golden crust forms.
Remove the meat to a large rimmed plate and place the skillet back over the heat source. Lower the heat to medium and add the onions (add more cooking fat if needed). Cook the onions for about 4-5 minutes or until they start to turn golden, then toss in the garlic and transfer to a large Dutch oven. Place the roast and its juices right over that bed of onions.
Mix the bone broth, coconut aminos, Dijon mustard, honey, fresh rosemary, thyme, salt and pepper in a glass measuring cup or bowl that’s equipped with a pouring spout. Pour that over the roast and onions, place the lid on and then bake in a 325°F oven for about 3 hours, or until meat is fall apart tender.
Remove from the oven and allow to cool for a few minutes then serve.