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