1-First Step: Prepare the Beef Begin by seasoning the 3 ½ to 4 pounds beef chuck roast generously with coarse salt on all sides. Place it on a rack over a sheet tray and refrigerate it uncovered for 12 to 48 hours to dry-brine, which helps enhance flavor and texture. Once ready, remove it from the fridge, season with fresh cracked pepper, and let it sit at room temperature for about 30 minutes before cooking.

2-Second Step: Sear the Beef Heat 2 tablespoons olive oil in a large Dutch oven over high heat until it starts to smoke lightly. Add the beef and sear it on all sides for 3 to 4 minutes per side until it’s golden brown. This step locks in the juices and builds a flavorful base through browning. Once done, set the beef aside on a plate.

3-Third Step: Cook the Aromatics Add the 1 peeled julienne yellow onion and 2 thinly sliced and rinsed leeks to the pot, seasoning them with a pinch of salt. Sauté for 4 to 6 minutes over medium heat, then reduce to low-medium and cook for another 10 minutes until they turn well browned. Next, stir in the 6 thinly sliced garlic cloves and cook for 30 to 45 seconds until fragrant, filling your kitchen with amazing smells.

4-Fourth Step: Build the Base Deglaze the pot with ¼ cup of the 1 cup red wine, scraping up any browned bits from the bottom, and cook until it’s absorbed. Stir in 3 tablespoons tomato paste and cook for 2 to 3 minutes to deepen the flavors. Add the remaining ¾ cup red wine, 6 cups beef stock, 2 bay leaves, 8 to 10 sprigs fresh thyme, 8 to 10 fresh parsley stems with leaves, and more salt and pepper to taste; stir everything together to combine.

5-Fifth Step: Braise the Roast Return the seared beef to the pot and bring the liquid to a boil over high heat. Once boiling, cover the pot and place it in the lower third of a preheated 325°F oven. Let it cook for 3 ½ to 4 hours until the meat is fork-tender and reaches an internal temperature of 200 to 210°F. About 70 minutes before it’s done, add the 2 pounds baby Yukon potatoes, 6 peeled carrots cut into 2-inch pieces, 4 ribs of celery cut into 2-inch pieces, 2 peeled parsnips cut into 2-inch pieces, and 1 peeled rutabaga cut into 1-inch cubes to the pot.

6-Final Step: Finish and Serve Remove the pot from the oven and transfer the beef to a cutting board to rest. In a small bowl, mix softened butter and flour into a paste called beurre manié, then stir it into the pot with the liquids and vegetables over low-medium heat for 3 to 5 minutes until the gravy thickens. Add 1 tablespoon red wine vinegar and 1/2 teaspoon Worcestershire sauce to taste for extra flavor. Slice the beef against the grain, return it to the pot, and serve it hot, garnished with optional finely minced parsley.