RSJ’s Mississippi Pot Roast — Robert St. John

Ingredients

• 2½ -3 pounds Beef shoulder roast
• 1 Tbsp Kosher salt
• 2 tsp Black pepper
• 1 Tbsp teak Seasoning
• ¼ cup Bacon grease (or canola oil)
• ¼ cup Olive oil
• ½ cup Flour
• 2 cups Onion, diced
• 1 Large onion, cut into wedges
• 3 cups Beef broth, hot
• 2 large Idaho potatoes, peeled and cut into quarters
• 3 Carrots, peeled and cut into quarters
• ¼ tsp Thyme
• 2 tsp Worcestershire sauce
• 1 tsp Salt
• 1 tsp Black pepper