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Preheat oven to 350 degrees.
To make the bouquet garni, arrange rosemary, thyme, bay leaf and cloves in the center of the cheesecloth; break or fold the herbs to fit in the bundle. Gather up the edges of the cloth and tie it securely with kitchen twine.
Sprinkle the roast with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add meat to pot and brown on all sides. Transfer meat to bowl.
Reduce heat to medium. Add butter to the pot to melt. Add shallots and garlic and sauté until golden. Add the tomato paste and cook for 1 minute. Stir in the red wine and scrape the bottom of the pot to loosen up any stuck bits. Add the broth, mushrooms and bouquet garni.
Return meat to pot, pressing down to nestle it into the liquid (it does not need to be completely submerge). Turn the heat up to medium-high and bring liquids to boil. Cover and place in the oven to roast for 3 to 4 hours until it is fork tender.
Remove meat to a platter and tent with aluminum foil. Remove and discard the bouquet garni. Boil liquids in the pot about 15 minutes. Whisk the corn starch and Madeira together, then whisk it into the liquids. Cook for another 2 to 3 minutes. Season with salt and pepper.