Pot Roast with Root Vegetables

Heat the oven to 300°F (150°C). Pat the chuck dry and season all over with 14 g of the salt and the pepper. Heat the oil in a heavy 6–7 qt (6 l) Dutch oven over medium-high heat until shimmering. Sear the roast 4–5 minutes per side, including the edges, until deeply browned all over — about 15–20 minutes total. Transfer to a plate.

Lower the heat to medium, add the onions, and cook 5–6 minutes until they pick up color at the edges. Add the garlic and tomato paste and stir 2 minutes until the paste darkens. Pour in the wine, scrape the bottom clean, and simmer 3 minutes. Add the stock, Worcestershire, thyme, and bay leaves, then return the beef and any juices. The liquid should come about halfway up the roast; add water if needed. Bring to a simmer.

Cover tightly and braise in the oven for 2 hours, turning the roast over once at the 1-hour mark. The liquid inside should be barely bubbling; if it's boiling hard, lower the oven to 275°F (135°C).

Nestle the carrots, parsnips, and potatoes around the beef, pushing them down into the liquid, and sprinkle with the remaining 4 g salt. Cover and return to the oven for 1 hour to 1 hour 15 minutes, until the beef is fork-tender and the vegetables are soft but hold their shape.

Move the beef and vegetables to a platter and tent with foil. Discard the thyme stems and bay leaves. Skim the fat off the braising liquid with a ladle, then simmer it on the stovetop 5–10 minutes until reduced to a light gravy. Taste for salt. Slice or pull the beef into thick pieces, pour over the gravy, and scatter with parsley.