Tarbell's Scotch Beef with Red Wine Gravy

Source: Tarbell's, Phoenix, Arizona

Roast:
4 ounces vegetable oil (about 1/2 cup)
1 cross-rib or chuck roast, 6 to 7 pounds
Salt and freshly ground pepper
2 stalks celery
2 medium carrots
1 yellow onion
1 teaspoon chopped garlic
3 Roma tomatoes
2 cups red wine
1 quart water
Fresh herbs such as parsley, thyme and oregano

Gravy:
2 tablespoons flour
2 tablespoons melted butter
1 quart beef stock, low-sodium if desired
1 quart veal stock, low-sodium if desired
1/2 bottle dry red wine
2 sprigs fresh thyme
2 cloves garlic, peeled and halved
1/2 yellow onion
Salt and freshly ground pepper

To prepare the beef: In a heavy-bottomed pan, heat vegetable oil over medium heat. Season beef with salt and pepper and sear on all sides until dark brown. Remove to small roasting pan.

Sauté all vegetables in the same heavy pan until light brown, and deglaze with red wine. Add to beef. Add water and aromatic herbs to the roasting pan, cover and cook at 350 degrees F until fork tender, about 2 1/2 to 3 hours.

To prepare the gravy: In small pan, combine flour and butter over medium heat to make a roux. Add liquids, thyme, garlic and onion and simmer to reduce by half. Strain, discarding solids, and season gravy to taste with salt and pepper.

Makes 8 servings.

Approximate values per serving (prepared with low-sodium stock): 714 calories, 27 g fat, 205 mg cholesterol, 87 g protein, 11 g carbohydrates, 2 g fiber, 350 mg sodium, 34 percent calories from fat