I always buy outside round for pot roast… I do a box of beef stock, throw roast in with whatever spices you want/have on top (we like Montreal steak spice) and cook on low overnight. I throw mine in around 10 pm and let it go til dinner at 6 the next day. Use the broth to make gravy- put it in a saucepan on low, stir in corn starch slurry until it thickens up. About a tbsp of corn starch per cup of broth is what we prefer, but if you want a real thick gravy use more.