Preheat your oven to 325°F (163°C).

Season the chuck roast generously with salt and pepper on all sides.

In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the chuck roast for about 4-5 minutes on each side, until browned. Remove the roast from the pot and set aside.

In the same pot, add the sliced leeks and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

Stir in the chopped figs and balsamic vinegar, scraping the bottom of the pot to deglaze it. Bring the mixture to a simmer.

Return the chuck roast to the pot, and add the beef broth and sage sprigs. The liquid should come about halfway up the sides of the roast.

Cover the pot and transfer it to the preheated oven. Braise for about 3 hours, or until the meat is tender and easily shreds with a fork.

While the roast is cooking, prepare the rutabaga purée. In a large pot, add the cubed rutabagas and cover with water. Bring to a boil and cook until fork-tender, about 20-25 minutes.

Drain the rutabagas and return them to the pot. In a small saucepan, melt the butter over medium heat until it turns brown and fragrant (be careful not to burn it).

Pour the brown butter over the rutabagas, and mash them until smooth. Season with salt and pepper, and stir in the heavy cream if using for extra creaminess.

Once the chuck roast is done, remove it from the oven and let it rest for a few minutes. Strain the cooking liquid, discarding the sage sprigs, and return the liquid to the pot to reduce further if desired.

Serve slices of the braised chuck roast over the rutabaga purée, drizzled with the reduced fig-balsamic sauce.