1. With the rack in the middle position, preheat the oven to 350°F (180°C).
2. In a Dutch oven or ovenproof pot over high heat, brown the meat in the oil. Set the meat aside on a plate.
3. In the same pot, brown the onion and garlic in the beef cooking fat. Add the chorizo and continue to cook for 30 seconds. Deglaze with the wine and let reduce by half. Return the meat to the pot. Add the broth and tomatoes. Season with salt and pepper. Mix well. Cover and bring to a boil. Transfer to the oven and bake for 1 hour.
4. Remove the pot from the oven. Add the carrots and rutabaga. Cover and continue to bake for 1 hour or until the meat is fork-tender and the vegetables are tender. Adjust the seasoning.
5. Serve the meat and vegetables on plates. Sprinkle with the parsley. Serve with mashed potatoes, if desired.

Chef’s tip
Beef chuck becomes very tender once braised. It can be replaced with pieces of boneless beef blade roast or beef cheek with similar results.