Use paper towels to dry the roast on all sides, then season with salt and pepper. Heat the oil over medium-high heat in a Dutch oven. Add the roast and brown for a few minutes on all sides. Drain the pot; place the roast flat and cover with the water.

Add the garlic, onions and soup mix; stir. Bring the liquid to a boil, reduce heat to a simmer and cook, covered for 2 hours, on a low heat.

After 2 hours, add the potatoes and carrots and cook an additional 45 minutes, until the beef and vegetables are fork-tender.

Taste for seasoning and adjust. Carefully remove the roast from the pot and slice against the grain into 1” thick pieces. Return to the pot and serve with liquid and vegetables.