Preheat oven to 300°. Chop vegetables and have all ingredients ready.

On the stove top, preheat a large soup pot or Dutch oven over medium high heat and add oil. Season the roast generously on all sides with the salt and pepper, then coat it with flour.

Add the beef to the hot pot, letting it sear on one side to a dark brown color (about 6 to 7 minutes). Don't move the roast around or try to un-stick it from the pot. Let it sear!

When fully browned, flip the beef with tongs to brown the other side (6 to 7 minutes). While the second side is browning, add the vegetables (not the garlic yet) to start sautéing around the beef.

As the second side finishes browning, you can start adding all other ingredients including garlic, except the wine and beef stock.

When the second side is browned and the vegetables are cooking, deglaze with the wine. Scrape up the flavor from the the bottom of the pot with a wooden spoon.

Add the beef stock and stir everything together.

Cover and transfer the entire pot to the oven. Cook for 7 to 8 hours, stirring and flipping the roast once or twice throughout the day.

In the final 1 to 2 hours, check the amount of liquid you have in the pot. If it's still a lot, remove the cover to allow the sauce to thicken and reduce. If the pot is drying out, add a cup of water or beef stock.

After 7 to 8 hours the meat will be extremely tender and can be shredded with tongs. Remove and discard any large fatty pieces.

Serve with potatoes or mashed cauliflower, over grilled bread, or on sandwich buns.