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1
Season the roast evenly with 2 teaspoons of the Essence, the salt, and black pepper and rub into the meat.
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2
Heat a cast iron Dutch oven and, when hot, add the bacon. Cook, stirring occasionally, until the bacon is crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and set aside.
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3
Add the roast to the pan and increase the heat to high. Cook until the roast is evenly browned on all sides, about 6 to 8 minutes. Transfer the roast to a platter and set aside.
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4
Add the flour to the pan and cook, stirring constantly, until a roux the color of milk chocolate is formed, 1 to 2 minutes.
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5
Add the chopped onion, celery, bell pepper, and cook, stirring, until the vegetables have wilted, 4 minutes.
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6
Add the remaining 2 teaspoons of Essence and the garlic and cook for 1 minute.
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7
Add the mushrooms and cook, stirring frequently, until they have released their liquid, about 4 minutes.
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8
Add the beef broth and Worcestershire and bring sauce to a boil.
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9
Return the roast to the pan and cover the pan. Reduce heat to low and cook the roast for 30 minutes.
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10
Turn the roast over, cover the pan, and continue to cook on low heat until an instant-read thermometer inserted into the center of the roast registers 145 to 150 degrees F, about 20 minutes longer.
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11
Remove the roast from the pan and transfer to a platter. Cover loosely with foil to keep warm.
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12
Add the green onion tops to the sauce and cook for 10 to 15 minutes, uncovered, until the sauce is thick enough to coat the back of a spoon.
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13
Stir the reserved crispy bacon into the sauce, slice the roast and serve, with the sauce ladled over the roast. Serve with Southern Style Smothered Green Beans.http://www.recipezaar.com/Bacon-Smothered-Green-Beans-110037.
