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Brown the roast on all sides in the hot oil 5 to 7 minutes. Season roast with salt and pepper and coat with 2 tablespoons flour.
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Removed it from the oven and let it sit for about 10 --15.
. Heat oil in a large 6- to 8-quart Dutch oven. Add beef broth wine onion soup mix marjoram Worcestershire and bay leaves. I ended up letting it cool on the counter for about 45 minutes unwrapped the top and sides spread more pepper over the top and put it under the broiler with the foil only around the bottom and up some of the side in the middle of the oven for about 8 minutes or so.
Stir in remaining flour to absorb remaining oil. Add enough water to cover.
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