• Sear the Meat: Pat the roast dry with paper towels, then season generously with salt, pepper, garlic powder, onion powder, and smoked paprika. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides for about 3–4 minutes per side, until well browned. Remove from the pot and set aside.
• Sauté Aromatics: Add the onions and garlic to the same pot, sautéing for 2–3 minutes while scraping up the browned bits from the bottom. Stir in tomato paste, beef broth, Worcestershire sauce, and bay leaves.
• Add Vegetables and Roast: Return the seared roast to the pot. Arrange celery, turnips (or chayote), and carrots around the meat. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven. Cook for 3½–4½ hours, or until the roast is fork-tender.

Slow Cooker: Cook on Low for 8–9 hours or High for 4½–5 hours.

Instant Pot: Pressure cook for 70–75 minutes, then allow 15 minutes for natural release.

• Finish and Thicken (Optional): Remove the meat and vegetables from the pot. To thicken the gravy without adding carbs, whisk in ½ tsp xanthan gum or 1 tbsp arrowroot powder (adds minimal carbs) and simmer until thickened.
• Serve: Slice or shred the roast, spoon the vegetables and rich sauce over top, and serve warm.