Season the chuck roast pieces generously with kosher salt and freshly ground black pepper.

In a large pot or Dutch oven, heat the neutral oil over medium-high heat.

Add the seasoned chuck roast to the pot and sear until browned on all sides. Remove the meat and set it aside.

In the same pot, add the quartered shallots and peeled garlic cloves. Sauté for a few minutes until they start to soften.

Pour in the dry white wine, scraping up any browned bits from the bottom of the pot.

Add the whole black peppercorns, bay leaves, and a small pinch of ground turmeric if using.

Return the browned chuck roast to the pot and add enough water to cover the meat.

Bring the mixture to a simmer, then cover and reduce the heat to low. Let it braise for about 2 to 3 hours, or until the meat is tender.

While the roast is braising, prepare the leeks by trimming and cleaning them thoroughly.

After the roast has cooked, add the leeks to the pot along with additional kosher salt, freshly ground black pepper, and fresh thyme leaves.

Continue to braise for another 30 minutes, or until the leeks are tender.

Once done, remove the pot from heat and stir in the reserved braising liquid as needed to achieve the desired consistency.

Drizzle with extra-virgin olive oil and garnish with chopped fresh parsley and optional fresh thyme leaves.

Serve the braised chuck roast and leeks with crusty bread on the side.