• Preheat the oven to 350.
• Heat a large Dutch oven with a tight-fitting lid over medium/hight heat. Drizzle 2 tbsp of olive oil into the pot.
• While the pot is heating up, salt and pepper both sides of your roast.
• Add the roast to the pot and let it brown on each side 4-5 minutes.
• Once it has browned, sprinkle the onion soup mix on top of the roast and nestle the potatoes and carrots around the roast. Drizzle the potatoes and carrots with a little olive oil.
• Cover the pot tightly and transfer to the oven. Cook for 2 1/2 hours or until the meat easily shreds with a fork.

If using a crock pot:

• Brown the roast in a skillet and transfer to the crock pot. Sprinkle with the onion soup mix and add 1/4 of a cup of water or beef broth to the bottom of the crock pot. Nestle the potatoes and carrots around the roast and let it cook on high for 5-6 hours or until the meat easily shreds with a fork.