Dorothy’s Pot Roast | James Beard Foundation

Ingredients

• 5 pounds top blade beef
• Kosher salt and ground black pepper to taste
• 3 tablespoons canola oil
• 4 tablespoons butter
• 8 mushrooms, halved
• 4 carrots, cut into 2-inch pieces
• 3 stalks celery, cut into 2-inch pieces
• 2 parsnips, cut into 2-inch pieces
• 2 red onions, cut into quarters
• 1 rutabaga, cut into 8 pieces
• 1 head garlic, cut in half horizontally
• 1 cup sugo finto (or tomato paste)
• 1 bottle red wine (preferably cabernet)
• 2 quarts beef broth
• 3 sprigs rosemary
• 2 bay leaves