Prep the beef: Pat the roast dry and season generously with salt and pepper. Cutting it into 3–4 large chunks helps it braise evenly and faster.

Heat and sear: In a heavy Dutch oven, heat the oil over medium-high. Sear the beef on all sides until deeply browned, about 3–4 minutes per side. Work in batches so you don’t crowd the pot. Remove beef and set aside.

Build the base: Lower heat to medium. Add onion and celery with a pinch of salt. Cook 4–5 minutes, scraping up browned bits. Stir in mushrooms and cook until they release moisture and start browning.

Add aromatics: Stir in garlic and tomato paste. Cook 1–2 minutes until fragrant and the paste darkens slightly. Add smoked paprika and stir.

Deglaze: Pour in red wine (if using). Simmer 2–3 minutes to reduce by about half, scraping up any stuck bits. Add beef broth, bay leaves, and thyme.

Return beef and add veg: Nestle the beef back into the pot. Add turnip or rutabaga chunks around it. Liquids should come about two-thirds up the beef; add more broth if needed.

Braise: Bring to a gentle simmer. Cover and cook on low heat on the stovetop for 2.5–3 hours, or transfer to a 300°F (150°C) oven for the same time. The beef is done when it’s fork-tender and nearly falling apart.

Reduce the sauce: Remove beef and vegetables to a platter and tent with foil. Skim excess fat if desired. Simmer the sauce uncovered 10–15 minutes to reduce. For extra richness, whisk in 1 tablespoon of butter at the end.

Adjust seasoning: Taste and add salt and pepper as needed. Remove bay leaves and thyme stems. Return beef to the pot or serve with sauce spooned over the top.

Serve: Garnish with fresh parsley. Pair with cauliflower mash, sautéed greens, or zucchini ribbons for a low-carb plate.