Season the roast

• Pat the chuck roast dry with paper towels.
• Mix the salt, pepper, paprika, garlic powder, onion powder, oregano, cayenne and brown sugar.
• Rub the seasoning over the roast on all sides.

Sear the roast

• Heat the olive oil in a Dutch oven over medium-high heat.
• Sear the roast on all sides until deeply browned.
• Set the roast aside.

Build the base

• Add the diced onion and minced garlic to the pot and stir quickly.
• Add the tomato paste and cook, stirring.
• Pour in the red wine and stir until the tomato paste is incorporated.

Braise the roast

• Once the sauce simmers, return the roast to the pot.
• Add the beef broth, bay leaves and fresh thyme.
• Cover and bake at 300 °F (150 °C).

Add the vegetables

• Remove the thyme and bay leaves from the pot.
• Add the chopped carrots, chopped celery, baby potatoes and whole garlic cloves.
• Cover and bake at 300 °F (150 °C).

Make the mashed potatoes

• Transfer the potatoes and roasted garlic to a mixing bowl.
• Add the butter, whipped cream cheese, Dijon mustard, grated Parmesan and milk.
• Mash and season with salt and pepper to taste.

Shred the meat and thicken the sauce

• Shred the meat with two forks.
• Mix the cornstarch with the cold water and stir the slurry into the sauce.
• Simmer until the sauce thickens, then serve with the mashed potatoes.