2 leeks, thinly sliced and rinsed (white and yellow parts only)
6 garlic cloves, thinly sliced
1 cup red wine
3 tablespoons tomato paste
6 cups beef stock
2 bay leaves
8-10 sprigs fresh thyme
8-10 fresh parsley stems with leaves
2 pounds baby Yukon potatoes
6 regular carrots (or 10 baby tri-colored), peeled and cut into 2" pieces
4 ribs celery, cut into 2" pieces
2 parsnips, peeled and cut into 2" pieces
1/2 beurre manié (equal parts softened butter and flour, mixed together)
Worcestershire sauce to taste
1 tablespoon red wine vinegar
Coarse salt and fresh cracked pepper to taste
Fresh parsley for garnish (optional)
Steps
Season the beef on all sides with salt.
Place on a rack over a sheet tray and refrigerate uncovered for 12 to 48 hours.
Remove the beef from the fridge and season with pepper.
Add the olive oil to a large pot (Dutch oven) over high heat until it smokes.
Place in the beef, turn the heat down to medium, and sear on all sides until completely golden brown.
Set the beef aside on a plate. Add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then turn the heat down to low-medium and continue cooking for 10 minutes.
Stir in the garlic and cook just until fragrant (30 to 45 seconds).
Deglaze with ¼ cup of wine and cook until absorbed.
Stir in the tomato paste and cook for 2 to 3 minutes.
Pour in the remaining ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper. Stir to combine.
Add back the seared beef and bring to a boil. Cover with a lid, place on a rack in the lower third of the oven, and cook at 325°F for 3½ to 4 hours or until fork tender.
With about 70 minutes left, add the potatoes, carrots, celery and parsnips to the pot. Continue cooking alongside the roast.
Remove the pot from the oven and set aside the beef roast. Whisk the beurre manié into the liquid and vegetables.
Cook over low to medium heat for 4 to 5 minutes or until the sauce thickens like a gravy.
Stir in the vinegar and Worcestershire sauce to taste.