1-First Step: Season the beef generously with coarse salt and place it uncovered on a rack in the refrigerator for 12 to 48 hours; this dry brining step helps enhance the flavors and tenderness in your pot roast.

2-Second Step: Right before cooking, season the beef with fresh cracked pepper; this adds the final touch of seasoning, preparing it for searing in your classic pot roast recipe.

3-Third Step: Heat 2 tablespoons of olive oil in a large Dutch oven over high heat until it lightly smokes; once hot, sear the beef on all sides until golden brown, about 3 to 4 minutes per side, to lock in that rich pot roast flavor.

4-Fourth Step: Remove the beef from the pot and sauté the 1 peeled julienned yellow onion and 2 thinly sliced rinsed leeks with a pinch of salt for 4 to 6 minutes; then lower the heat to medium and continue cooking for 10 minutes until they’re well browned, building a flavorful base for your tender pot roast.

5-Fifth Step: Add 6 thinly sliced garlic cloves and cook for 30 to 45 seconds until fragrant; this step infuses the pot with aroma, essential for a how-to-make-tender-pot-roast guide.

6-Sixth Step: Deglaze the pot with ¼ cup of red wine, stirring until it’s absorbed; then mix in 3 tablespoons of tomato paste and cook for 2 to 3 minutes to deepen the sauce’s richness in your pot roast recipe.

7-Seventh Step: Pour in the remaining ¾ cup red wine, 6 cups beef stock, 2 bay leaves, 8 to 10 sprigs fresh thyme, 8 to 10 fresh parsley stems with leaves, and season with salt and pepper; stir everything together to create a savory broth for your classic pot roast.

8-Eighth Step: Return the beef to the pot, bring the mixture to a boil, then cover and place in a 325°F oven on the lower third rack; cook for 3½ to 4 hours or until the meat is fork-tender and reaches an internal temperature of 200° to 210°F, ensuring a perfectly tender pot roast.

9-Ninth Step: About 70 minutes before the end of cooking, add 2 pounds baby Yukon potatoes, 6 peeled carrots cut into 2-inch pieces, 4 ribs 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; this allows the vegetables to cook alongside the beef without overcooking, maintaining their texture in this rich pot roast.

10-Final Step: Once done, remove the beef from the pot, create a beurre manie by mixing ½ cup softened unsalted butter with flour, and stir it into the pot with the liquid and vegetables; cook over low to medium heat for 3 to 5 minutes until the sauce thickens to a gravy consistency, then add Worcestershire sauce and 1 tablespoon red wine vinegar to taste, return the beef, and serve your pot roast with optional minced parsley for garnish.