1-Getting started with pot roast is simple and rewarding. Begin by preheating your oven to 325°F (163°C) and preparing all your ingredients. This sets the stage for a smooth cooking process that leads to tender, flavorful results.

2-First, generously season the beef chuck roast with salt and let it rest in the refrigerator for 12 to 48 hours if you have time. This step boosts flavor and texture, making the meat even better. Once ready, season it with freshly cracked pepper for an extra kick.

3-Next, heat the olive oil in a large Dutch oven over high heat until it smokes lightly. Sear the beef on all sides for about 3 to 4 minutes each, then set it aside. This locks in the juices and adds that golden brown color.

4-After that, add the onions and leeks to the pot, season with salt, and sauté for 4 to 6 minutes. Lower the heat and cook for another 10 minutes until they’re well browned. Stir in the garlic and cook for 30 to 45 seconds until fragrant.

5-Deglaze with 1/4 cup (60 ml) of wine, letting it absorb, then mix in the tomato paste and cook for 2 to 3 minutes. Add the rest of the wine, beef stock, bay leaves, thyme, parsley, salt, and pepper, stirring everything together.

6-Finishing the Cooking: Return the beef to the pot and bring the liquid to a boil. Cover and move it to the lower third of the oven to cook for 3 ½ to 4 hours, until it’s fork-tender and reaches 200° to 210°F (93° to 99°C). About 70 minutes before it’s done, add the potatoes, carrots, celery, parsnips, and rutabaga.

7-Once out of the oven, set the beef aside and make a beurre manié by mixing softened butter with flour. Stir this into the pot and cook over low to medium heat for 3 to 5 minutes to thicken the sauce. Finally, add red wine vinegar and Worcestershire sauce to taste, then return the beef and serve with optional minced parsley.