In a large skillet, heat oil. Quick brown roast on all sides to sear in all the juices so it will just fall apart. Add 3 cups of water, then add onion soup and stir. Add the roast and add more water just to the top of the roast. Cook on low all day (10 hrs or so). Just before serving, make a paste from flour and a little water using a whisk. Remove roast to a platter and pour liquid in a sauce pan, bring to a boil, with whisk beat in paste until thickened. You can use this as a gravy with mashed potatoes noodles or just over the meat! Thanks to Dot Yeagley.