Remove the roast from the refrigerator about 30 minutes before putting it into the oven.
Preheat oven to 500ºF, make sure rack sits in the bottom third of the oven.
Sprinkle the roast all over with the Lawry's Seasoned Salt. If you like less salt then sprinkle lightly. If your family prefers more salt, then sprinkle liberally.
Put a rack in the bottom of a Dutch oven tall enough to accommodate the roast with the lid on.
Put the roast on the rack and put into the oven, uncovered.
Cook for 30-45 minutes or until nicely browned.
Watch the drippings throughout the cooking time; if they start to brown too much (burn) add a small amount of water to the bottom of the pan so you can use them for the gravy. The water should not touch the roast.
Turn the oven down to 325ºF, cover the Dutch oven and cook for an additional 1 1/2 to 2 hours, or until an instant read thermometer reads 155ºF.
Remove beef from the pan, set on a platter and tent with foil. (Do not seal or the meat will steam.) Let the meat "rest" while you make the gravy.
Pour the drippings into a heat-proof liquid measuring cup and skim all but 2 Tablespoons of fat. Be sure to leave all the little bits and pieces as those will add to the flavor of the gravy.
Set the Dutch oven, with the brown bits still in the bottom, on the stove over medium-high heat.
Add the 2 Tablespoons of fat to the pan. If there is less fat than 2 Tablespoons, then add olive oil to make up the difference and heat until shimmery.
Sprinkle the flour over the fat and whisk vigorously to incorporate.
Then whisk the 1 1/2 cups of water mixture into the pan drippings.
Whisk until smooth and thickened. If you like thicker gravy, add more flour, if you like it thinner, add more water.
Strain into serving bowl, unless you like the bits and pieces in your gravy.
This roast should be sliced thinly to eat.
Serve with mashed potatoes, gravy and a vegetable of your choice for a delicious complete meal.