Thoroughly add salt, pepper and granulated garlic to all sides of the roast. In a large Dutch oven heat the butter and olive oil over medium-high heat. Sear the beef on all sides until browned nicely all over. Remove the meat to a platter.

Turn the heat down to medium and add the onions and shallots. Cook for about 10 min. or until caramelized. Preheat the oven to 325F. Add in the garlic, carrots and celery and cook for another 5 min. Make an opening in the center of the pan and add the tomato paste. Stir and let cook for 1-2 min. Add in the stock and wine and scrap up the brown bits on the bottom of the pan. Add the beef back in and any juices from the meat. Add in the thyme.

Cover and place in the oven. Cook for 1 hour and then baste with the juices. Baste again in an hour and then cook for an additional hour. For a total of 3 hours or until cooked but not falling apart. Slice the meat and serve with the sauce and vegetables.