1-Generously season the 3 ½ to 4 pounds of beef chuck roast on all sides with coarse salt. Place it on a rack over a sheet tray and refrigerate it uncovered for 12 to 48 hours.

2-Remove the beef from the refrigerator and season all sides with fresh cracked pepper.

3-Heat 2 tablespoons of olive oil in a large Dutch oven over high heat until it lightly smokes.

4-Sear the beef on all sides until golden brown, about 3 to 4 minutes per side. Remove the beef and set it aside.

5-Add the 1 peeled julienne yellow onion and 2 thinly sliced and rinsed leeks to the pot, season with coarse salt, and sauté for 4 to 6 minutes. Then, continue cooking on low medium heat for 10 minutes until browned.

6-Stir in the 6 thinly sliced garlic cloves and cook until fragrant, 30 to 45 seconds.

7-Deglaze the pot with ¼ cup of the red wine and cook until it is absorbed.

8-Stir in 3 tablespoons of tomato paste and cook for 2 to 3 minutes.

9-Pour in the remaining ¾ cup of red wine, 6 cups of beef stock, 2 bay leaves, 8 to 10 sprigs of fresh thyme, 8 to 10 fresh parsley stems with leaves, coarse salt, and fresh cracked pepper; stir to combine.

10-Return the seared beef to the pot, bring to a boil, cover with a lid, and place in the oven at 325°F on the lower rack. Braise for 3 ½ to 4 hours until the beef is fork-tender with an internal temperature of 200° to 210°F.

11-About 70 minutes before the end of cooking, add the 2 pounds of baby Yukon potatoes, 6 peeled regular carrots or 10 baby tri-colored 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, and finish cooking with the beef.

12-Remove the pot from the oven and set the beef aside. Mix softened butter and all-purpose flour to make the beurre manié.

13-Stir the beurre manié into the pot with the liquid and vegetables, and cook over low to medium heat for 3 to 5 minutes until the sauce thickens like gravy.

14-Stir in 1 tablespoon of red wine vinegar and 1/2 cup of Worcestershire sauce (to taste).

15-Return the beef to the pot and serve, optionally garnished with finely minced parsley.