Add all roast ingredients to a gallon freezer bag. Shake and massage until the spices are fully dissolved into the broth.

Lay the bag flat and freeze. The day before cooking, move it to the refrigerator to thaw so the juices soak into the roast.

Place the roast and its juices in the crockpot. Cover and cook on low for 8–10 hours, until it pulls apart easily with a fork.

Remove the roast from the crockpot and shred it, discarding any large pieces of fat.

Pour the cooking liquid into a saucepan with the butter and xanthan gum. Bring to a gentle simmer.

Once the gravy starts to bubble, add the shredded beef, stir, and remove from heat once it reaches your desired thickness. Tip: xanthan gum keeps thickening slightly as it sits, so pull it a touch thinner than you want the final texture.

Serve over cauliflower rice, Kaizen protein rice, Hero noodles, or ShePrepsSmart low-carb biscuits.