In a large Dutch oven, heat the olive oil. Cut small slits in the roast and stuff each with a garlic clove. Season the roast with half of the Creole seasoning, garlic powder, and Trinity seasoning. Brown the roast on all sides, then set it aside.

Add the flour, diced onions, bell pepper, celery, and red wine to the Dutch oven. Cook down, deglazing the bottom of the pan. Season the vegetables with the remaining Creole seasoning, garlic powder, and Trinity seasoning.

Stir in the tomato paste, tomato sauce, thyme, and bay leaves. Cook until the mixture reaches a deep brownish-red color.

Add the beef stock and the browned roast back to the pot. Cover and let cook on low for 3-4 hours, until the meat is tender.

Serve the Cajun daube over noodles or rice. Enjoy!