Preheat oven 400F.
Peel the beets and parsnips. Add the beets, parsnip, rosemary, and beef stock into a pot and cook at medium-high heat until the roots become fork tender. About 15 minutes.
Discard the rosemary and puree the mixture with an immersion blender. Place the mixture back in a pot and simmer until it reduces in half. Stir regularly while simmering so that the bottom does not scorch. Add 2 tbsp of butter and season the sauce to taste with salt and pepper. Remove from heat.
Season the chuck eye steaks liberally with salt and pepper. Place a heavy-bottomed pan on medium-high heat and pour in the vegetable oil. Add the steaks to the pan and cook each side for 5 minutes. Add the remaining butter and as it melts, baste it over the steak.
Slice the steaks into thick strips and spoon the sauce on top.