The night before season the roast with Everglades Seasoning. Let it rest in fridge covered till ready to cook.
Get grill temp to 450+ sear each side of roast for about 3 minutes. Drop temperature to 200. Let it cook for about 2 hours.
While meat is smoking, get vegetables prepped. Dice carrots, onions, and celery. Cut 2 potatoes up. The other potatoes will be grilled whole to make mashed potatoes to serve over. Cut top off garlic and cover in olive oil and Everglades. Wrap and place on grill.
After 2 hours increase grill temperature to 375.
In large dutch oven with lid combine Beef Broth and red wine. Put pan directly on grill.
Add meat, cover with vegetables, sprinkle with Everglades and place lid on top. Do not remove the lid while it cooks for remaining two hours.
After one hour, drizzle potatoes in olive oil and sprinkle with Everglades.
Place directly on grill. Remove the tin foiled rapped garlic from grill and set aside to use later.
In small pan melt butter.
Remove the inner soft garlic pieces, smash, and add to butter. When butter is melted add the cream.
After an hour, remove dutch oven and potatoes from grill.
In large bowl smash potatoes and add butter garlic mixture.
Remove the meat and vegetables from the dutch oven leaving the liquid behind.
If wanting to make more of a gravy… Bring liquid up to a boil. In small cup combine a cup of water and ¼ cup of corn starch. Mix these two together well. Slowly pour the mixture in small amounts. YOU MIGHT NOT NEED TO USE ALL THE CORN STARCH MIXTURE! Continue to add and sir constantly till you reach desired consistency.
We pulled the meat apart some to make it shredded before serving
Serve it all up we layered ours with the mashed potatoes, vegetable, meat, and topped it off with the gravy.