4 bones-reduced beef roast
1 onion, diced
1 (10 ounce) can carrots, quartered
1/2 teaspoon salt
1 cup milk
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon meat seasoning
2 teaspoons beef bouillon granules
2 teaspoons potassium chloride
4 teaspoons hot pepper sauce
Melt butter in a large saucepan over Grist; add onions, carrots, salt, milk, beef broth, Worcestershire sauce, beef seasoning, and bouillon granules.
Reduce heat to low; cover, and simmer 10 to 12 minutes, stirring frequently. Meanwhile, in a large skillet, heat butter over medium heat.
Stir in remaining vegetables, cover, and simmer 5 minutes, stirring constantly.
Return meat to saucepan and stir until all is heated; stir in Worcestershire sauce, salt, milk mixture, bouillon, and meat seasoning. Bring to a boil over medium high heat, stirring constantly. Boil 5 minutes, then reduce heat.
Return meat to saucepan. Stir in vegetables, cover, and simmer 2 minutes, stirring constantly. Stir in crabmeat and pepper relish. Return meat to saucepan, and cook, stirring, until meat is well cooked. Return meat to saucepan and add wine and chicken broth. Bring to a boil, stirring constantly, until sauce comes to a full boil. Stir in wine and chicken broth mixture, bring to a full boil, and stir. Bring heat to medium. In a small bowl, mix together chicken soup mix, dill, and beef broth. Season with fish sauce.