When done, remove roast and the fat cracklings to a hot pan or platter.
For the gravy, retain 2 to 3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Add beef stock. Stir in the flour and herbs. Stir on a low flame until thickened, stir in the herbs. Add Worcestershire sauce.