Preheat oven to 350.
Salt and pepper all sides of the roast.
Put 1/4 cup of flour in a shallow plate and coat roast on all sides.
Place dutch oven on burner over medium high heat and add 2 tablespoons of vegetable oil.
Brown roast on all sides.
Remove roast from pan and set aside.
Add remaining 1/4 cup flour to drippings and stir to form a roux.
Cook roux over medium for 2-3 minutes.
If cooking a small roast add 1/2 packet of onion soup otherwise use whole packet.
Gradually add beef stock while stirring to blend into the roux.
Bring sauce to a boil.
Remove from heat and add back roast.
Top with rest of soup packet, if only half was used earlier or with a second packet if a whole was used earlier.
Cover and cook in oven at 350 for 2 hours.
Add poattoes and carrots to dutch oven and cook and additional 2 hours or until meat is fork tender.