Best Roast Ever - cooking recipe

Ingredients

3 -4 lbs eye of round roast
3 tablespoons vegetable oil
1 (10 3/4 ounce) can cream of celery soup
1 (1/2 ounce) envelope dry onion soup mix (I like Liptons)
2 cups water

Preparation

Trim the fat from the roast.
Add the oil to a dutch oven and sear the roast on medium/ high heat until browned.
While browning the roast, in a medium bowl mix together the cream of celery soup with the dry onion soup mix and 2 cups of water.
Pour the soup mix over the roast. Cover the top with foil and poke a few holes on top to release the steam.
Cook at 350 degrees for 2 hours. Every hour remove the pan and carefully roll the roast over.
Remove the roast from the pan to a cutting board and allow to rest for 15 minutes before thinly slicing. If it is still very hot, it will not slice well and it will crumble.