Preheat oven to 350F. Heat oil in a Dutch Oven over medium to high heat. Sear the roast for 1-2 minutes each side and remove.
1
Add the onion and cook, stirring for 3 minutes, then add the garlic and stir.
1
Add red wine to deglaze pan. Add beef stock, carrots, thyme, rosemary, Worcestershire sauce and salt and pepper and stir. Add the roast back to the Dutch Oven.
2
Place in the oven and roast for 3 hours. Remove beef from the Dutch Oven and let it rest for 10 minutes.
2
Shred the beef using two forks to pull it apart.
2
Place the Dutch Oven back on the stove, and bring to the boil. Take cornstarch and mix it with stock in a cup.
2
Serve the beef on mashed potatoes, with the beef and a few spoonfuls of the reduced sauce.