Preheat the oven to 325 degrees F.
Pat the meat dry and sprinkle with salt and pepper, then dredge
In batches, brown the meat in the oil over medium-high heat in a large Dutch oven
. Set the beef aside.
Add the garlic, celery root
and onions to the beef drippings
and season with salt and pepper. Cook until softened, 5 to 7 minutes. Add the tomato paste
and stir 1 minute, then add the stock, wine, Worcestershire, beef and herb bundle. Cover and cook in the oven until tender, up to 2 hours. Cool and store for a make-ahead meal. Reheat in a 325 degree F oven until bubbly.
For the celery gremolata: Combine the parsley, celery, anchovies
and lemon juice
, and dress
with the EVOO. Loosely combine with pecorino cheese
Serve the potted beef in shallow bowls, with the celery gremolata on top. Serve mashed or boiled baby potatoes
or crusty bread alongside.