At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious. —Brett Anderson

Ingredients

• 3 pound boneless beef chuck roast
• Kosher salt and ground black pepper
• 3 tablespoons canola oil
• 4 tablespoons 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
• 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
• 1 ½ cups red wine, preferably cabernet
• 4 cups beef broth