Brown the roast in a frying pan to seal in the juices,
then brown slices of onion in the same pan. (Do not separate the onion rings))
Add a drizzle of oil in the dutch oven, then line it with the onions. Set the roast on top of the onions.
Arrange the carrots around the roast & then the potatoes.
Make a sauce: 1 can of tomato soup, (I used the cheap stuff & it was excellent)
+1/2 can of water,
Montreal steak spice to taste,
Garlic powder to taste,
1 Tbsp of Dry Mustard
& 2 Tablespoons of Worcestershire Sauce.
Mix in a bowl.
"Jab" the roast with a sharp knife a dozen times & pour the sauce over the roast.
Bake at 425 degrees for 1.5 hours.
18 coals on top & 9 coals under. This is approximate.
I find it depends on the brand of charcoal, & the type (lump or briquettes)
Cook for 1.5 hours.
You can marinate the roast in the sauce for several hours if you choose, but it is not necessary.