Coat with flour mix seasoned with salt, garlic powder, smoked paprika and a pinch of cayenne.

Then brown in a Dutch oven in a mixture of olive and butter.

After browning remove the roast and set aside.

Put two cups of beef broth in the Dutch oven and bring to a boil while scraping the bits from the bottom of the pan.

Then stir in a can of cream of mushroom soup and a pouch of dry onion soup mix.

Place roast back into the pan and simmer for two hours.

Once the roast has simmered for two hours add potatoes and carrots and continue to simmer until roast and veggies are tender.