Coat roast with yellow mustard on all sides. Season liberally with 4-1-1 seasoning or your choice of seasoning blend.

Melt bacon drippings over medium-high to high heat in a cooking vessel large enough to hold roast and vegetables.

Sear roast 2 to 3 minutes on each side. Remove and set aside.

Add wine to cooking vessel and scrape up brown bits from bottom.

Place sliced onion and celery pieces in the bottom of the vessel.

Add roast on top of vegetables.

Pour in enough beef broth to cover the sides of the roast but not the top.

Add Worcestershire and bay leaves.

Cover and cook in a 350 degree preheated oven for two hours.

After two hours, remove from oven. Baste top of roast with cooking liquid.

Place whole carrots, potatoes, and onions in cooking vessel.  Put as many as possible on top of the roast with the rest along side the roast. Lightly sprinkle vegetables with seasoning.

Cover and return  to oven and cook for another 1 1/2 hours.  After one hour, check whole vegetables for doneness.  If vegetables are tender, remove them to a baking sheet, cover with aluminum foil and keep warm.

Continue cooking roast, covered, for an additional 30 minutes or until falling off the bone tender.

When the roast is tender, remove to a serving platter along with whole vegetables.

Strain cooking liquid.   Place cooking vessel over burner on medium high heat.

Dissolve two tablespoons cornstarch in two tablespoons cold water until all lumps are gone.

Add to cooking liquid. Bring to a boil, stirring until gravy is thick. Taste for seasoning and adjust.

Serve with roast and vegetables.