1-First Step: Dry-brine and season Season the beef generously with coarse salt on all sides and place it uncovered on a rack over a sheet tray in the refrigerator for 12 to 48 hours. This dry-brine firms the meat and draws flavor into the roast. Remove from fridge about 30 minutes before searing and season with fresh cracked pepper.

2-Second Step: Sear the roast Heat 2 tablespoons olive oil in a large Dutch oven over high heat until it is just starting to smoke. Sear the beef on all sides until a golden-brown crust forms, about 3 to 4 minutes per side. This crust adds flavor through the Maillard reaction. Transfer the seared roast to a plate and set aside.

3-Third Step: Brown the aromatics Add the peeled julienne yellow onion and the thinly sliced leeks (white and yellow parts only) to the pot. Season with a pinch of salt and sauté 4 to 6 minutes on high, then lower to medium-low and continue cooking for about 10 minutes until well browned. Stir in the 6 thinly sliced garlic cloves and cook just until fragrant, about 30 to 45 seconds.

4-Fourth Step: Deglaze and build the braise Pour in 1/4 cup of the red wine to deglaze the pot, scraping up browned bits from the bottom. Once that liquid is mostly absorbed, stir in 3 tablespoons tomato paste and cook 2 to 3 minutes to caramelize it slightly. Add the remaining 3/4 cup red wine, 6 cups beef stock, 2 bay leaves, 8 to 10 sprigs fresh thyme, 8 to 10 parsley stems with leaves, and season with coarse salt and fresh cracked pepper. Stir to combine.

5-Fifth Step: Braise in the oven Return the seared beef to the pot. Bring the liquid to a boil on the stovetop, then cover and transfer the pot to the lower third of a preheated oven set to 325°F. Bake for 3 1/2 to 4 hours until the roast is fork-tender and reaches an internal temperature between 200 and 210°F.

6-Sixth Step: Add vegetables at the right time About 70 minutes before the roast is done, add the vegetables so they finish tender but not mushy: 2 pounds baby Yukon potatoes, 6 peeled regular carrots cut into 2-inch pieces or 10 baby tri-colored carrots, 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. Return the lid and continue baking until vegetables are fork-tender.

7-Seventh Step: Thicken the gravy When the roast and vegetables are done, remove the pot from the oven and transfer the roast to a cutting board or plate. Mix the beurre manié by combining softened butter (quantity as needed) with 1/2 cup flour into a smooth paste. Stir the beurre manié into the hot pot liquid and vegetables over low-medium heat and simmer 3 to 5 minutes until the gravy thickens. Taste and add Worcestershire sauce to taste and 1 tablespoon red wine vinegar to brighten the sauce. Return the roast to the pot and spoon the gravy over the meat before serving. Garnish with optional finely minced parsley.

8-Final Step: Rest and serve Let the roast rest for 10 to 15 minutes after returning it to the pot so juices settle. Slice or pull the beef against the grain for the best texture and serve with the vegetables and a generous ladle of gravy.