I love to make pot roast on the old fashioned way. The process of slow roasting a meat is a soothing experience, like sipping tea by the fireplace... in the winter.
First, take a big Dutch oven and add several tablespoons of oil in the bottom. Season the roast with salt and pepper, Brown the roast on all sides and remove.
Add 1 c. of red wine and 1 c. of beef stock. Heat thoroughly. Add the beef and new potatoes.
Roast at 225 degrees for 2 1/2 hours.
Add Carrots and roast for another hour.
This dish is so yummy, much better than a crock pot, if you have the time. The meat just melts off the bone.