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Season roast generously with salt and pepper.
Preheat Dutch oven over medium-high. Add ghee and sear roast 4–7 min per side until golden. Remove and set aside.
In the same pot, sauté onion, carrot, and celery 6–8 min until softened. Add garlic and shallots, cook 2–3 min.
Stir in tomato paste and Worcestershire; cook until paste darkens.
Deglaze with red wine, scraping up brown bits. Boil 1 min, then simmer 6–10 min until reduced by half.
Add beef broth and bring to a simmer. Return roast to pot, add rosemary and thyme.
Cover and braise in oven at 300°F for 4–5 hrs, or until tender and shredding easily.
Remove roast; strain cooking liquid and simmer 10 min to thicken.
Serve over mashed potatoes, ladle sauce on top, and garnish with chives.