Preheat oven to 275F.
Season roast all over with salt, pepper and 2 tsp garam masala
In a Dutch oven or other large oven-proof pot, heat oil over medium heat; sauté onions with paprika, 2 tsp garam masala, 1/2 teaspoon salt and until tender, about 4 minutes. Stir in tomato paste and red pepper flakes; cook and stir 1 minute. Add carrots and garbanzo beans and stir for one more minute. Remove to a bowl.
Add 1 Tbsp oil to the same pot. Place the roast in the pot and sear it for one minute on all sides until it is brown all over. Remove the roast to a plate.
Use one cup of the beef stock to deglaze the pot, scraping the bottom with a whisk. Add the roast back to the pot and add the remaining beef stock and all the vegetables.
Put the lid on the pot and transfer to oven. Cook for about 3 hours or until meat is tender.
To serve, remove roast from pot and slice or break into pieces and place on serving platter. Remove vegetables with a slotted spoon; skim fat from cooking juices. Whisk in the honey. Serve sauce over the top or in a separate dish. Sprinkle with mint.
Serve with cooked potatoes, rice or couscous.
