Preheat your oven to 350 degrees Fahrenheit.

Create the bouquet garni by laying out the rosemary, thyme, bay leaf, and cloves in the center of a piece of cheesecloth. Gather the edges and tie securely with kitchen twine.

Season the roast generously with salt and pepper.

In a large pot, heat the olive oil over medium-high heat.

Add the roast to the pot, browning it on all sides. After browning, transfer the meat to a bowl and set aside.

Reduce heat to medium and add unsalted butter to the pot.

Once melted, add the quartered shallots and smashed garlic, sautéing until golden brown (about 5-7 minutes).

Stir in the tomato paste and allow it to cook for one minute.

Pour in the dry red wine, scraping the bottom of the pot to incorporate any browned bits. Bring to a gentle boil.

Add the beef broth, mushrooms, and bouquet garni back into the pot.

Return the browned beef to the pot, pressing it into the liquid. Bring everything to a boil.

Cover the pot with a lid and place it in the preheated oven for 3 to 4 hours, checking halfway through, until the meat is fork-tender.

Remove the roast and transfer it to a platter, covering loosely with foil.

Discard the bouquet garni from the pot.

Bring the remaining liquid to a boil for about 15 minutes to thicken.

Whisk the corn starch with Madeira until smooth and stir into the simmering liquid. Cook for another 2 to 3 minutes before seasoning to taste.