wash and pat dry meat. season with salt and pepper, rub lightly with flour.
in 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.
after 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.
add the rest of the cup of water to pan drippings to release browned pieces stuck in pan, add soup mix and gravy master.
while stirring, bring to a boil, reduce to simmer and cook for 2 to 3 minutes.
pour 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)
when meat thermometer shows you that the roast is done, remove from oven and put roast on serving platter.
strain gravy to remove onions, then put them in a frypan.
using 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
mix fistful of flour (about 4 or 5 Tablespoons) with 1/2 cup water and slowly mix it into pan.
return to boil, reduce heat and simmer for 2 or 3 minutes or until gravy thickens slightly.