This pot roast is the recipe i have been making all my cooking life except the addition of the balsamic vinegar which gives it a wow taste.
The secret is to find a cut of meat that is well marbled; chuck, boneless blade, shoulder roast. Talk to your butcher. Personally, I find the roast is juicier if you are not able to slice it, but chunk it to serve.
If you own a Creuset or a dutch oven; now is the time to take it out. I don't so I use my cheap roast pan. Stilll comes out fabulous.