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

In a large pot, heat the neutral oil over medium-high heat. Add the seasoned chuck roast and brown on all sides.

Once browned, add the quartered shallots and peeled garlic cloves to the pot, cooking until fragrant.

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.

Pour in enough water to cover the meat, then bring the mixture to a simmer.

Cover the pot and reduce the heat to low, allowing the roast to braise for about 2 to 3 hours, or until tender.

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

After the roast has cooked, remove it from the pot and set aside. Strain the braising liquid, reserving about 1 ½ to 2 cups.

In the same pot, add the cleaned leeks, seasoning them with kosher salt, freshly ground black pepper, and fresh thyme leaves.

Pour the reserved braising liquid over the leeks and bring to a gentle simmer.

Cover and cook the leeks until they are tender, about 20 to 30 minutes.

To serve, place the chuck roast on a platter, spoon the leeks and some braising liquid over the top, and garnish with chopped parsley and a drizzle of extra-virgin olive oil.

Optionally, add fresh thyme leaves for garnish and serve with crusty bread on the side.