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jcruley
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Season beef liberally with @maldonsalt salt & pepper, brown in a searing hot Dutch oven with butter & oil, remove.
Add in chopped carrots, celery, onion in same pot for 3-4 minutes. Return beef, add wine, broth, garlic heads, and tied herbs. Cover, cook at 325°F ~3 hrs. Until meat falls apart.
Boil potatoes until tender, drain, steam dry w/tea towels for 5 mins. Run them through a ricer (if you have) or mash them… fold in milk, butter, ½ cup Gruyère.
Heat oil in 17” skillet, cook diced onion, carrots, celery until soft. Add garlic & tomato paste, mixed combine. Turn off heat.
Shred beef by hand once cooled, add to skillet, turn heat back on low.
Strain braising liquid into pan, bring to low simmer, make a slurry w/ butter & flour, stir in and season. This will thicken it.
Spoon mashed potatoes over beef, we used an ice cream scooper like Corre did for presentation and even distribution…then sprinkle remaining Gruyère & Parmesan cross the top.
Bake 400°F ~30 min, broil a few min to brown top, keep a close eye on it… rest 5 min before serving.