Step 1

Preheat oven to 350 degrees.

Step 2

In a dutch oven heat olive oil over medium heat. Season both sides of roast with kosher salt, fresh cracked pepper, and granulated garlic. Massage the spices into the meat. Sear the meat on all sides, about 15 minutes total. Remove and set aside. Reserve 2 tablespoons of pan drippings.

Step 3

Add mushrooms and onions to the pan drippings in the dutch oven and cook for 3 minutes.

Step 4

Add beef broth and soup. Stir to combine. Return roast to dutch oven. Cover. Roast in oven for 3 hours. Remove, roast, cover and set aside.

Step 5

Let the gravy sit for 5-10 minutes and then, using a spoon, skim the fat from the top layer. I say gently because you want to make sure not to go past the top layer or you will end up throwing away some of the gravy. (Note: You can also use paper towels, just gently place the corner of the paper towel into the top layer and the towel will soak it up)

Step 6

Slice the roast, and lay on a platter. Spoon gravy over the roast. Serve.