1wash and pat dry meat. season with salt and pepper, rub lightly with flour.
2in hot frying pan, fry meat in 2 Tablespoons of oil -- starting with the fatty side, then flipping to the not fatty side last as it may stick and need to be released with water. turn until browned on all sides.
3after its browned, if you can remove it easily, transfer to dutch oven or covered baking dish. If its a little stuck, pour some of the first cup of water into the pan to release meat and put it in the dutch oven.
4add the rest of the cup of water to pan drippings to release browned pieces stuck in pan, add soup mix and gravy master.
5while stirring, bring to a boil, reduce to simmer and cook for 2 to 3 minutes.
6pour mixture over roast, cover and bake in oven at 350 for 2 to 3 hours, or until meat thermometer reaches 170 degrees (safe for pork)
7when meat thermometer shows you that the roast is done, remove from oven and put roast on serving platter.
8strain gravy to remove onions, then put them in a frypan.
9using a fat seperating measuring cup, seperate fat from gravy and discard it. put gravy in the pan with the onions on stove. bring to a boil
10mix fistful of flour (about 4 or 5 Tablespoons) with 1/2 cup water and slowly mix it into pan.
11return to boil, reduce heat and simmer for 2 or 3 minutes or until gravy thickens slightly.