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Add 1 tbsp olive oil and sear the roast on all sides, remove.
Add 1 yellow onion, diced, and 5 cloves of garlic, minced.
Add 2 tbsp tomato paste and 1 cup dry red wine.
Add the roast back in and add 2 cups beef broth, 2 bay leaves, and fresh thyme.
Bake at 300 for 2 hours covered.
After 2 hours, remove the bay leaves and thyme, then add 3 carrots, chopped, 3 celery stalks, chopped, 1 ½ lbs baby potatoes, washed, and 2 whole cloves of garlic.
Cover and bake at 300 for 1 hour.
Remove the potatoes and garlic, combine with 1 tbsp butter, ¼ cups whipped cream cheese, 1 tsp Dijon mustard, ¼ cup grated Parmesan, and ⅓ cup milk.
Salt and pepper to taste.
Shred the meat and add cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water).