Pinot Noir–Braised Pot Roast with Root Vegetables

Name: Pinot Noir–Braised Pot Roast with Root Vegetables
Ingredients: 2 tablespoons extra-virgin olive oil; 2 pounds chuck roast, cut into 1 1/2-inch cubes; Kosher salt; Pepper; All-purpose flour, for dredging; 6 medium carrots, peeled and cut into 1-inch pieces; 3 medium parsnips, peeled and cut into 1-inch pieces; 2 leeks, white and light green parts only, cut into 1-inch pieces; 1 pound celery root, peeled and cut into 1-inch pieces; One 750-ml bottle fruity Pinot Noir; 4 tablespoons unsalted butter; 1 teaspoon white balsamic vinegar