1. Liberally season the beef chuck roast with salt and refrigerate uncovered for 12 to 48 hours.
2. Preheat your oven to 325°F.
3. Remove roast from fridge, season with pepper. In a large Dutch oven, heat olive oil over medium heat and sear the beef on all sides. Remove meat.
4. Add chopped onions and sliced leeks to the pot. Season with a pinch of salt and sauté until browned.
5. Stir in minced garlic and cook briefly, then deglaze the pot with red wine, stirring in tomato paste.
6. Slowly add beef stock, bay leaves, thyme, and parsley. Return the beef roast to the pot.
7. Cover the pot tightly and cook in the oven for 3.5 to 4 hours. Insert a thermometer to check that the meat’s internal temperature reaches 200-210°F.
8. About 70 minutes before the roast finishes, add potatoes, carrots, celery, parsnips, and rutabaga to the pot.
9. To thicken, mix butter and flour into a paste (beurre manié) and stir into the sauce; finish with Worcestershire sauce and red wine vinegar to taste.
10. Let the roast rest slightly before serving garnished with minced parsley.