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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.