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(Try to get a roast that isnt thicker than an inch, so it will cook faster.
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Thicker meat equals longer cooking time.
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).
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The secret to making something tender is to cook it for a long time at a low temperature, and if that isnt good advice, I dont know what is.
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You will want to get this roast in the oven as early as you can, because it can take up to two hours to cook.
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As a matter of fact, it is almost impossible to overcook it.
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The longer you leave it in, the more tender it gets.
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Mix 1 teaspoon salt and 1/2 teaspoon pepper into 1/2 cup flour in a wide flat dish or dinner plate.
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Roll the roast in it to coat the meat.
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Put 1 tablespoon oil in the bottom of the oven-safe pot over low heat.
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Brown both sides of the roast.
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Take the roast out of the pan and set it on a plate.
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In a small bowl, mix together 3 Tablespoons of the flour mixture with 2 cups water.
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Stir until the lumps disappear, then dump it into the meat pan and stir it together with the meat drippings.
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Add enough water to make a thin gravy, then stir in the onion soup mix and set the meat back down in the pan.
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The roast should be soaking in gravy, but not covered.
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Cut up the carrots, potatoes and onion and dump them around and over the meat.
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Cover the pan so that it is sealed (sometimes I put a layer of aluminum foil right under the lid but not touching the meat).
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Stick it in a 325 degree oven for about 2 hours until the meat is tender but before it falls apart (exact time depends on the thickness of the meat and your oven!
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20
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