4 stalks celery, cut in half
1 large red onion, quartered
2 sprigs rosemary
1 sprig thyme
1 garlic bulb, slice top off
1 scallion, peeled and chopped
1 stick butter, cut 1" thick pieces
1 4 pound 7-bone beef roast
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
4 cups beef broth
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1/2 cup red wine
1 pound Yukon small gold potatoes, scrubbed, skins on and cut in half
1. Place the carrots, celery, onions, rosemary, thyme, garlic bulb and scallion the bottom of a 6 quart crock pot.
2. Scatter butter over the vegetables.
3. Salt and pepper the beef roast on both sides. Lay on top of vegetables. Mix broth, granules, Worcestershire sauce and red wine together. Then pour broth over ingredients in crock pot.
4. Cook on low for 6 hours.
5. Add potatoes to crock pot and cook on high an additional 2 hours.
6. Carefully remove roast. It will probably be so tender it falls off the bone. Remove vegetables and keep all warm.
How TO Make a Roux:
- Melt 1/2 cup (unless a specific amount is called for) of butter, oil, or other fat in a heavy pan over very low heat.
- Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.
- Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.
- Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning.
- A dark roux will thicken less than light roux.
- If black specks appear in the roux, it has burned and you'll have to start over.
- If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.
- The longer a roux cooks the less thickening power it has. So work quickly.