1Heat the oil in a dutch oven over medium-low heat. Add the onions, carrots, celery, and slivered garlic and saute until soft, 10 minutes.. remove the vegetables and set aside
2Set a rack in bottom of pot and place the roast on top. pour the beef broth in pot. Bring it to a boil, reduce heat, cover simmer for 1 hour.
3Preheat oven to 350 degrees f
Remove the roast and the rack from the dutch oven, and cut the meat into 1/4-inch-thick slices. return to the pot, layering them evenly.
4crush the plum tomatoes slightly, and add them to the pot along with the tomatoe paste, the 1 teaspoon minced garlic, pepper and salt, thyme, bay leaf, and red wine, and reserved vegetables. Bring to a boil, transfer to oven, and bake, covered, until meat falls apart, 1 1/2 hours.
5Remove the meat and bat leaf from the pot, and allow to cool slightly. shred the meat and return it to pot Add the parsley and heat through. cook your penne pasta according to packaging. serve the meat vegetable mixture over penne.