Preheat the oven to 325°F.

In a Dutch oven, 1-2 tablespoons of olive oil over medium heat.  While the Dutch oven is heating, pat the Circle G Farms Beef Shoulder dry with a paper towel.  Season generously all over with salt and pepper.  Coat the Circle G Farms Beef Shoulder in flour, shaking off the excess.  Once the Dutch oven is heated, add the prepared Circle G Farms Beef Shoulder and sear for 3-4 minutes on each side (including ends) until everything is browned and fat has been rendered.  Remove from the Dutch oven and place on a large plate.

Drain the Dutch oven of the renderings, reserving 1-2 tablespoons.  Add the reserved renderings back to the Dutch oven.  Add the carrots, onion, celery, leeks, parsnip, and garlic.  Season with salt and pepper.  Cook on medium heat, stirring occasionally, for 10-15 minutes until vegetables are tender but not browned.

Add the wine and bring to a boil.  Once boiling, add the tomatoes and chicken stock.  Cook, stirring occasionally, for 2-3 minutes.  Add the Circle G Farms Beef Shoulder back to the Dutch oven, nestling the vegetables around and on top of the roast.  Add the sprigs of thyme and rosemary on top of the roast.

Cover with the lid, and place in the oven for 2 hours checking after the first hour to see if any liquid needs to be added.  After 2 hours in the oven, turn the temperature down to 250°F and cook for 1 hour making sure the sauce keeps to a simmer.

Once roast is done, remove from the oven.  Uncover the roast and remove the sprigs of thyme and rosemary.  Let it sit for 5-10 minutes to cool slightly before serving.

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