Red Wine Pot Roast

1 (3- to 4-pound) chuck roast (or beef shoulder roast)

1 bottle (750 ml) full-bodied red wine

Bouquet garni

2 onions (quartered)

2 carrots (peeled, quartered lengthwise, and cut into 1-inch sections)

Salt

Pepper

1 cup concentrated (1 quart simmered down to 1 cup) broth (2 tablespoons commercial meat glaze, or 1/4 cup homemade meat glaze) (optional)

2 tablespoons finely chopped fresh parsley (or chervil) (optional)

Garnish (choose 3)

3 carrots (peeled, cut into sections, cored, rounded, and then glazed or added to the braising liquid the last 20 minutes)

1 1/2 pounds cultivated white (or other small mushrooms, larger mushrooms quartered through the stem, cooked in the braising liquid for the last 15 minutes or sautéed in olive oil and seasoned with salt and pepper)

1 1/2 pounds wild mushrooms (sautéed in olive oil and seasoned with salt and pepper)

1 cup thawed, frozen petite peas, added to braising liquid 5 minutes before serving (or fresh peas, boiled for 2 minutes and added to braising liquid 5 minutes before serving)

1 pound haricots verts or small regular green beans, (ends trimmed, boiled or steamed, and served over each serving 2 turnips, peeled, cut into sections, rounded, and then glazed or added to the braising liquid the last 20 minutes)

1 celeriac (peeled, sectioned, rounded, and then glazed or added to the braising liquid the last 30 minutes)

1 pint pearl onions (small shallots, or walnut-size boiling onions, glazed or added to the braising liquid the last 20 to 30 minutes)

4 slices thick-cut bacon (cut crosswise into strips 1 inch long and 1/4 inch wide and thick, cooked until barely crispy and added at the end)

4 leeks (greens removed, whites halved lengthwise, blanched, and added to the braising liquid the last 10 minutes

1 cup fava beans (from 2 pounds unshelled), blanched and added to the braising liquid a minute before serving

2 fennel bulbs (prepared for braising and added to the braising liquid 5 minutes before serving)