DIRECTIONS:

Season the roast evenly with the onion powder, garlic powder, cayenne, oregano, thyme, salt and pepper. Rub into the meat. Heat a Dutch oven and add the bacon when hot. 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. 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.

Add the flour to the pan and cook, stirring constantly, until a light brown roux is formed, 1 to 2 minutes. Add the chopped onion, celery, bell pepper, and cook, stirring, until the vegetables have wilted, 4 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they have released their liquid, about 4 minutes. Add the beef broth and Worcestershire and bring sauce to a boil. Return the roast to the pan and cover the pan. Reduce heat to low and cook the roast for 30 minutes. 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.

Remove the roast from the pan and transfer to a platter. Cover loosely with foil to keep warm. 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. Stir the reserved crispy bacon into the sauce, slice the roast and serve ladled over the roast.

Serve with Garlic Mashed Potatoes and Southern-Style Green Beans.