First Step: Prepare the Beef Generously season the beef chuck roast with coarse salt on all sides. Place it on a rack over a sheet tray and refrigerate uncovered for 12 to 48 hours. This step helps develop flavor and texture, making the meat incredibly tender when cooked.

Second Step: Season and Heat Remove the beef from the fridge and season it with fresh cracked pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over high heat until it’s lightly smoking. This high heat is key for searing the beef to lock in juices.

Third Step: Sear the Beef Sear the beef on all sides until it’s golden brown, which takes about 3-4 minutes per side. Once done, remove it from the pot and set it aside. This browning step builds that deep flavor pot roast is known for, enhancing the overall dish.

Fourth Step: Cook the Aromatics Add the julienne-cut yellow onion and thinly sliced leeks to the pot, seasoning with a bit of coarse salt. Sauté for 4-6 minutes, then lower the heat to medium-low and cook until well browned, about 10 minutes. Stir in the 6 thinly sliced garlic cloves and cook until fragrant, around 30-45 seconds, to release their aroma.

Fifth Step: Build the Sauce Deglaze the pot with ¼ cup of red wine and cook until it’s absorbed, which helps scrape up those tasty bits from the bottom. Stir in 3 tablespoons of tomato paste and cook for 2-3 minutes to deepen the flavors. Pour in the remaining ¾ cup of red wine, 6 cups of beef stock, 2 bay leaves, 8 to 10 fresh thyme sprigs, 8 to 10 fresh parsley stems, and season with salt and pepper; stir to combine everything well.

Sixth Step: Braise the Roast Return the beef to the pot and bring the mixture to a boil. Cover with a lid and place the pot on the lower third of the oven. Cook at 325°F for 3 ½ to 4 hours, or until the beef is fork-tender and reaches an internal temperature of 200-210°F. About 70 minutes before the end, add 2 pounds of baby Yukon potatoes, 6 peeled carrots or 10 baby tri-colored carrots cut into 2-inch pieces, 4 celery ribs 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.

Final Step: Finish and Serve Remove the beef from the pot and set it aside to rest. Mix ½ cup of softened unsalted butter with ¼ cup of all-purpose flour to make a paste, then add it to the pot. Cook over low to medium heat, stirring until the sauce thickens, about 3-5 minutes. Stir in Worcestershire sauce to taste and 1 tablespoon of red wine vinegar for a tangy note. Return the beef to the pot, let it warm through, and serve garnished with finely minced parsley if desired. This dish feeds a crowd and is great for gatherings, with a total cook time of 4 hours 30 minutes.