I said
"Relatively world famous". yes there is a secret ingredient. I start with a top quality oven roast. Pot roast tends to be stringy. 4 bits of beef bullion cubes, or Oxo cubes in the water from the start. The usual, carrots, onions and peeled potatoes.(I think of Dan Quayle every time I see that word). Simmer for an hour to the pound, then add veggies for half an hour or until tender.
Season to taste with salt and pepper.
Jeri, whenever you want to come and visit, I promise you a pot roast, a bed, a drink of Aberlour, a tune on my new banjo and witty conversation.