RSJ’s Mississippi Pot Roast

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

Instructions

Preheat oven to 275 degrees.

Season the beef with Kosher salt, pepper, and steak seasoning. In a large heavy-duty skillet, heat the bacon grease over high heat. Brown roast on all sides and place in a roasting pan.

Lower heat on the skillet and add olive oil and flour to make a peanut butter-colored roux. Add diced onions and thyme and continue to cook for four to five minutes. Add hot beef broth, Worcestershire sauce, salt, pepper and stir until smooth.

Pour liquid into roasting pan with the pot roast. Cover with foil and place in oven. Cook two hours. Remove foil and add carrots and onions.

Return to oven and cook uncovered for another hour. Remove, add potatoes and cook for one more hour.

Yield: 8 servings

Recent Recipes

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com