There must be a fine line between "braise", "fricassee" and "stew" since they all call for cooking meat slowly, in a covered pot, with liquids and vegetables.

One spice that goes well with beef pot roast is bay. Add about two leaves to a big pot.

Rather than potatoes, which give you that common "meat and potatoes" feel, try various other vegetables such a turnips, rutebegas or parsnips. They come in various colors, with white turnips giving a visual balance to carrots.