Season the chuck roast generously with salt on all sides, then set it on a rack placed over a sheet tray. Leave it uncovered in the refrigerator for 12 to 48 hours. Remove the beef, pat dry if needed, and season thoroughly with black pepper. Heat olive oil in a Dutch oven over high heat until it just begins to smoke. Reduce heat to medium and sear the roast on each side until deeply browned, approximately 3 to 4 minutes per side. Transfer the browned meat to a plate. Add onions and leeks to the same pot, season with salt, and sauté for 4 to 6 minutes before reducing the heat to medium-low and continuing to cook until well caramelized, about 10 minutes. Introduce garlic and cook briefly until aromatic, around 30 to 45 seconds. Deglaze with ¼ cup of red wine, cooking until fully absorbed. Stir in tomato paste and sauté for 2 to 3 minutes until it melds into the mixture. Add the remaining ¾ cup wine, beef stock, bay leaves, thyme, parsley stems, salt, and pepper, and mix well. Return the seared roast to the pot, bring to a boil, then cover and transfer to the oven. Braise at 325°F for 3½ to 4 hours, or until the meat is fork-tender and reaches an internal temperature between 200°F and 210°F. With approximately 70 minutes remaining, incorporate the potatoes, carrots, celery, parsnips, and rutabaga into the pot. Upon completion, remove the roast and set it aside. Prepare beurre manié by combining softened butter and flour, then stir it into the pot. Simmer over medium-low heat for 3 to 5 minutes until the liquid thickens into a gravy-like consistency. Finish with red wine vinegar and Worcestershire sauce to taste. Reintroduce the roast to the pot, garnish if desired, and serve.