Classic Pot-Au-Feu

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1 large onion, quartered

6 large leeks, white and pale green parts only, cut into 2 1/2-inch lengths

12 celery ribs, halved crosswise

6 medium carrots, peeled and halved crosswise

4 meaty beef shanks (about 3 pounds), 1 1/2 inches thick

One 3-pound beef rump roast or bottom round, tied

4 parsley sprigs

4 thyme sprigs

2 bay leaves

1 teaspoon whole black peppercorns

Kosher salt

Eight to ten 2-inch marrow bones (optional)

8 quarts water

6 medium parsnips, peeled and cut into 2-inch lengths

6 medium turnips, peeled and quartered

1 pound rutabagas, peeled and cut into eighths

1 1/2 pounds unpeeled small potatoes, about 1 1/2 inches, scrubbed

Freshly ground black pepper

Horseradish, whole-grain mustard and sour cream, for serving

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