It's actually a braised beef shoulder roast and it simmers on the stove for 3 hours. It will be roasted with carrot, celery, lots of red onion, mushrooms, potatoes, crushed tomatoes, fresh rosemary and fresh thyme. I am a Washingtonian, so WA wines are appreciated, though not necessary.
Also, first course is a mixed green salad with pear, gorgonzola, toasted nuts and a champagne vinaigrette... thoughts on that too are welcome.
Thanks in advance.