Make slits with a small knife all around the meat then push slices of garlic inside.
Salt and pepper (and Creole if using) both sides of the meat. Cut onion.

Heat a heavy bottomed pan like cast iron that has a tight lid.
Drizzle some olive oil in the bottom and when almost smoking place meat in and sear it until crust forms on both sides. Remove meat then set aside. Add butter until melted.

Add the chopped onion and smashed garlic cloves. Then add roasted red pepper strips, rosemary & thyme and cook until onions caramelize.

Add wine, broth, tomatoes and Muffaletta olive salad. Nestle your meat right in the center of the liquid, add more rosemary and thyme.

Cover the pot with a tight lid then cook it low and slow at 275 degrees for 3½ to 4 hours, meat must be fork tender. I shredded mine and than added a little lore wine & broth & put back in for 10-15 more minutes.