Cut the beef shoulder into 4 pieces. Season with salt, pepper, and garlic powder. Heat olive oil in an oven-safe pot and sear the meat for a few minutes on each side until it develops a nice crust. Remove the meat and set it aside.
In the same pot, sauté the chopped onions and garlic until they are soft and golden.
Stir in the tomato paste, followed by the dry red wine. Let it simmer for a few minutes to evaporate the alcohol.
Pour in the broth, return the seared meat to the pot, and add the carrots, potatoes, bay leaves, rosemary, thyme, and butter.
Cover the pot with a lid and place it into a preheated oven at 180°C (350°F) for 3 hours.
Remove from the oven, gently shred the incredibly tender meat with two forks, and serve with mashed potatoes and plenty of the delicious sauce.
Cook it hands-free.
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