1-First, season the 3½ to 4-pound beef chuck roast generously with salt and pepper. Sear it in a large Dutch oven using 2 tablespoons of olive oil until it’s golden brown, which takes about 3 to 4 minutes per side, to lock in those juicy flavors.

2-Next, in the same pot, sauté 1 peeled julienned yellow onion and 2 thinly sliced and rinsed leeks with a bit of salt for 4 to 6 minutes. Lower the heat to medium and cook for another 10 minutes until they brown nicely, adding depth to your pot roast dinner.

3-Then, add 6 thinly sliced garlic cloves and cook for 30 to 45 seconds until fragrant. Deglaze the pot with ¼ cup red wine, letting it absorb before stirring in 3 tablespoons of tomato paste and cooking for 2 to 3 minutes.

4-Pour in the remaining ¾ cup 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, and more salt and pepper to taste. Return the seared beef to the pot, bring it to a boil, then cover and cook in a 325°F oven on the lower rack for 3½ to 4 hours until it’s fork-tender and reaches 200° to 210°F internally.

5-About 70 minutes before the roast is done, add 2 pounds of baby Yukon potatoes, 6 peeled regular 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.

6-Once finished, remove the beef and make a beurre manié by mixing softened butter and flour. Stir this into the pot and cook over low to medium heat for 3 to 5 minutes until the sauce thickens, then add ½ cup Worcestershire sauce and 1 tablespoon red wine vinegar to taste.

7-Finally, return the beef to the pot and serve it hot. For adaptations, substitute beef with seitan for vegan options and adjust cooking times as needed.