1-First, season the beef chuck roast generously with coarse salt on all sides and let it sit uncovered on a rack in the fridge for 12 to 48 hours this step enhances the flavor and texture. Once ready, take it out, add freshly cracked pepper, and prepare your Dutch oven. Heat 2 tablespoons of olive oil in the pot over high heat until it smokes lightly, then sear the roast on all sides for about 3 to 4 minutes each to lock in those juices.

2-After searing, set the beef aside and add the julienned yellow onion and sliced leeks to the pot, seasoning with salt as you go. Sauté for 4 to 6 minutes, then lower the heat and cook for another 10 minutes until they brown nicely. Stir in the thinly sliced garlic and cook for 30 to 45 seconds to release its aroma, making sure not to burn it.

3-Next, deglaze with ¼ cup of red wine, letting it absorb fully before mixing in 3 tablespoons of tomato paste and cooking for 2 to 3 minutes. Pour in the remaining ¾ cup wine, 6 cups beef stock, 2 bay leaves, 8 to 10 sprigs fresh thyme, and fresh parsley stems, along with salt and pepper to taste. Return the beef to the pot, bring everything to a boil, cover, and bake in a 325°F oven for 3 ½ to 4 hours until the meat reaches 200° to 210°F and is fork-tender.

Adding Vegetables and Finishing Touches: About 70 minutes before the roast is done, add 2 pounds baby Yukon potatoes, the prepared carrots, celery, parsnips, and rutabaga to the pot for perfectly tender veggies. Once out of the oven, remove the beef and thicken the sauce by mixing ½ cup softened unsalted butter with flour to make a paste, then stir it in over low heat for 3 to 5 minutes. Finally, add 1 tablespoon red wine vinegar and Worcestershire sauce to taste, return the beef, and serve it up.