3 lbs beef chuck roast, cut into 2-inch cubes

2 tbsp neutral oil (canola or similar)

2 tbsp unsalted butter

1 yellow onion, diced

2 leeks, white and light green parts only, sliced and rinsed

4 garlic cloves, thinly sliced

1 tbsp Better Than Bouillon beef paste

1 tbsp tomato paste

1 tbsp Dijon mustard

3 tbsp all-purpose flour

2 cups pomegranate juice

2 1/2 cups beef stock

3 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

1 lb baby gold potatoes, halved

3 carrots, peeled and chopped

1 large parsnip, peeled and chopped

1 turnip, peeled and chopped

Kosher salt, to taste

Freshly cracked black pepper, to taste

8 oz crème fraîche or sour cream

1 tbsp prepared horseradish

2 tsp Dijon mustard (horseradish sauce)

1 tbsp Worcestershire sauce

Juice of 1 lemon