For the Roast

• Preheat the oven to 325°F.
• Heat oil in a Dutch oven over medium-high heat on the stovetop. Dry the roast with a paper towel and season liberally with salt and pepper. Dredge the roast in the flour. Once the oil in the Dutch oven is shimmering, add the roast and sear on all sides, about 4-5 minutes on each side. Once the meat is browned, remove the roast to a large plate.
• Add 3 tablespoons of olive oil to the Dutch oven. Add carrots, celery, and onions to the Dutch oven and sauté for about 5 minutes over medium heat. Add 3/4 of the minced garlic and cook for about 1 minute. Add 1 tablespoon Kosher salt and 2 teaspoons freshly ground pepper. Add wine, stock, and Worcestershire sauce to deglaze the pan.
• Add the roast back to the Dutch oven. Place a few thyme sprigs on top of the roast and the remainder of the sprigs in the liquid. Cover and bake at 325°F for about 2 1/2 hours or until the roast is fork tender. If most of the liquid has been absorbed, add another cup of broth. Turn the heat down to 250°F for about an hour.
• When the roast is almost done, make the beans. In a medium saucepan add olive oil, the remaining garlic and red pepper flakes and cook over medium high heat for about 30 seconds. Add beans to the saucepan, bring to a boil, then reduce to a simmer for about 15 minutes. Season with salt and pepper.
• Remove the roast from the oven and allow to rest for about 10 minutes, then slice the meat or shred it with two forks.
• To serve, ladle the beans into shallow bowls or plate. Spoon some of the roast and vegetables over the beans. Garnish with parsley and red chiles and serve with the squash relish.