Pot Roast

cooking.nytimes.com

Torym

3 to 4 pound boneless beef chuck roast

Kosher salt and black pepper

3 tablespoons canola oil

4 tablespoons unsalted butter

2 medium red onions, cut into quarters

4 carrots, peeled and cut into 2-inch pieces

3 stalks celery, cut into 2-inch pieces

1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound

6 Parsnips, peeled, cored and cut in chunks

8 cremini mushrooms, halved

2 parsnips, peeled and cut into 2-inch pieces

1 head garlic, top cut off to expose cloves

¾ cup tomato paste

2 bay leaves

3 sprigs rosemary

1½ cups red wine, ideally cabernet

4 cups beef broth

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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