Blade roast 4" thick, bone in. A little water in the roaster. Halve the onions. Do not peel the carrots or onions (onion skins down). Roast on top of onions and carrots. Water up to bottom of roast. 350F without cover for 25 minutes. Add water to 1/2" above bottom of roast. Cover. 230F for three hours. Add water as above. Add spuds, carrots, turnip, other as you like and a SMALL pinch of summer savory and what ever turns yer crank. Cover. Another hour or so.

Makes great gravy if you want it, but it also makes great jus.

Me... I just whack the roast in at 350F, covered, with the "proper" amount of water and take a guess at how long to cook it. I boil my veggies separate. Takes less time and it's delicious 99% of the time.

And, yes, I know pot roast is different from pot roast.