Thaw chuck roast for at least 24 hours in the fridge (if frozen).
Add olive oil to the pan and brown chuck roast on all sides.
Reduce the skillet to medium heat.
In a crockpot, pour in shallots and finely chopped celery.
Whisk together tomato paste and red wine and pour over vegetables.
Add in the browned roast on top of the vegetables.
Pour beef stock over roast, add cloves and bay leaves, and cook on low for 8 hours or until beef is tender.
Whisk together flour and butter and add meat/celery/onion mixture to saucepan.
Bring to s boil, then reduce heat and simmer for about 20-30 minutes.
Steam baby carrots.
Serve on a bed of homemade garlic mashed potatoes and topped with fresh parsley.