Preheat oven to 450°F.
Using a long thin knife or sharpening steel, poke holes into the roast and then stuff the 10 garlic cloves into the incisions.
Heat a heavy pan with 3 tbsp of oil. Season the roast with the salt and pepper.
Sear the meat in the pan. When the meat is nice and brown remove the meat.
Add the 4 garlic cloves, stew mix and brown in the pan.
Add the meat back to the pan with the beef stock, cover with a lid. Cook on low for 1.5 hours until meat is tender.
While roast is cooking, toss the Brussel sprouts, rutabaga and carrots with 3 tbsp oil, salt and pepper.
Place onto a parchment line sheet pan and put into the oven for about 45 minutes until tender.
In a small pan combine the 1/3 cup oil and chopped garlic, cook on low until garlic starts to turn golden brown.
Once golden brown immediately remove from the stove and add the chopped parsley.
Slice meat, serve with the roasted vegetables, pan jus and garlic sauce.