My nana made this on Sundays in the winter. If the gravy isn’t thick enough, add a flour slurry to bring to desired consistency. It can also be prepared in a slow cooker.
Preheat a Dutch oven over medium-high heat. Add the oil. Meanwhile, dust the roast with flour. When the oil comes just to the smoking point, add the roast and brown it on all sides. In a separate bowl, combine 1-½ cups water, dry soup mix, and mushroom soup. Add this to the Dutch oven, then add the vegetables. Cover tightly. Place in a 300°F oven and cook for 2 to 2-½ hours, or until the internal temperature of the meat reaches 140°F.
Prepare the ingredients as above. Brown the roast in a skillet, then put it into the slow cooker with the soup mixture and vegetables. Cook on low for 8 hours. Note: The vegetables will be soft. If you prefer crunchy vegetables, steam or blanch them separately prior to serving, adding 2 tablespoons of beef base for slow-cooked flavor.