Season the roast with salt and pepper
Make slits in the roast and stuff with garlic
Heat oil and sear the roast on all sides
Set the roast aside
Sauté the onions and celery
Add garlic and tomato paste
Add flour and mix for a couple minutes
Deglaze the pan with red wine
Add the roast back to the pot
Add potatoes, carrots, and beef broth
Season with granulated garlic, granulated onion, paprika, creole seasoning
Add thyme, rosemary, and bay leaves
Bring to a simmer, cover and bake at 325°F for 3.5-4 hours
Remove herbs
Serve over rice and garnish with parsley