In a Dutch oven type pan, brown meat in oil on all sides. When all brown, add onions, keep stirring to brown the onions until soft. Add 1 to 2 cups of water; salt to taste. Simmer 2-3 hours, depending on size of roast. Slices best when cold, suggest taking out of gravy and wrap in aluminum foil; refrigerate until cold. Slice; serve after heating in the onion gravy and serve.
Suggestion: Save half of the gravy and put through a strainer, not a blender. Force onions through the strainer too. This delicious gravy can be used on any long pasta with lots of grated Italian cheese.