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

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

In the same pot, add the shallots and cook for about 3-4 minutes until they start to soften. Stir in the minced garlic and chopped rosemary, cooking for an additional minute.

Add the cherry preserves and balsamic vinegar to the pot, stirring to combine. Allow the mixture to simmer for 2-3 minutes.

Return the chuck roast to the pot, then pour in the beef broth. Bring to a simmer, cover, and lower the heat. Let it braise for 3-4 hours, or until the meat is fork-tender.

While the roast is braising, bring a pot of salted water to a boil. Add the cubed rutabaga and cook for about 20 minutes, or until fork-tender. Drain and return to the pot.

Add the heavy cream and butter to the rutabaga. Mash until smooth and velvety. Season with salt and pepper to taste.

Once the roast is done, remove it from the pot and let it rest for a few minutes before slicing. Serve the sliced roast with the shallot and cherry-balsamic glaze drizzled over the top, alongside a generous spoonful of the velvety rutabaga gravy.