Cut the chuck roast into big pieces, sprinkle the salt and pepper all over it and let it sit at room temperature for 30-60 minutes.
Preheat the oven to 180C/350F.
Cut the onion, carrots, celery, green beans and turnips.
Add the olive oil to a 7.25 Quarts/6.7L/28cm dutch oven and add a few of the beef chunks into the pot. Fry on all sides until golden brown. Repeat in small batches until all of the beef has been browned. Remove from the pot and set aside.
Add the chopped onions and garlic cloves to the pot and cook in the leftover olive oil for 3-4 minutes, stirring constantly. Add the Worcestershire sauce to the onions and continue to cook for one more minute while scrapping off the brown bits off the bottom of the pot. Add the tomato paste and continue scrapping off the brown bits for another minute.Add the beef chunks back into the pot and mix together. Add the red wine, beef broth, bay leaves, rosemary, thyme and lakanto golden sweetener into the dutch oven and bring to a boil. When it's boiling, cover and place in the oven for 1 hour.**If you want to use a slow cooker, you would place all of the ingredients in it now and cook for 4 hours on high or 8 on low.**
Take the dutch oven out of the oven, take off the lid and sprinkle in the xanthan gum, a little at a time, while mixing carefully until it's all be incorporated.
Add all of the vegetables to the pot, mix, and cover. Place the dutch oven back into the oven and let cook for another 1.5-2 hours, depending on how soft you like your vegetables and meat. The meat will be fork tender after 2.5 hours so just check how tender you like it.
Once done cooking, remove from the pot and garnish with some fresh parsley. It's now ready to serve!