lox has given what is pretty much the clasic coq au vin. A great dish, but not much to do with pot roast, which I understand to be one of the less tender cuts of beef, such as round. We're talking about a pretty tough muscle with little fat marbling.

Which means that after thorough browning, it needs to be braised as SRS describes above, slowly and with love, meaning keep the heat low and pay attention. A common shortcut (though frowned upon by foodies) is to encase the meat in aluminum foil with a can of cream-o-mushroom soup and cook at 275 until tender (several hours).