Ingredients
4 carrots, cut in half
4 stalks celery, cut in half
1 red onion, quartered
2 sprigs fresh rosemary
1 sprigs fresh thyme
1 garlic bulb, slice top off
1 green onion
1 stick butter, cut 1-inch thick pieces
4 lb. beef roast, 7-bone
2 Tbsp. kosher salt
2 Tbsp. freshly ground black pepper
1 cup beef broth
2 Tbsp. Worcestershire sauce
½ cup red wine
1 lb. gold potatoes, ( yukon small ) scrubbed, skins on and cut in half
Preparation
Place carrots, celery, onions, rosemary, thyme, garlic bulb and scallion in bottom of 6-qt. crock pot.
Scatter butter over the vegetables.
Salt and pepper the beef roast on both sides.
Lay on top of vegetables.
Mix broth, Worcestershire sauce and red wine together.
Then pour mixture over ingredients in crock pot.
Cook on low for 6 hours.
Add potatoes to crock pot and cook on high an additional 2 hours.
Carefully remove roast. It will probably be so tender it falls off the bone.
Remove vegetables and keep all warm.
Discard the sprigs of rosemary, thyme and garlic.
Strain juice and make gravy if desired.
Make a rough and mix into the boiling broth, stir until thickened.
