There is no "recipe" for pot roast....because it is all so variable.....but here's my "method".
I take that nice piece of chuck and my LeC Dutch oven...I use my red one because the bottom is already stained....and this will stain your enamel pot.
First of all, make sure your roast will fit into the pot....flat so that it will brown....if nor you may need to cut it so it will brown.
then put just a very little bit of oil into the pot....like maybe a teaspoonful...just enough to coat the bottom....get the pan hot...just enough so the meat sizzles when you put it into the pan...add the meat, and turn the fire down so that it it still "fries and doesn't simmer....but not blazing hot. Add some chopped onion...yellow and I prefer not a sweet onion.....about 1/2 to 3/4 of a cup. Move it around so it's on the bottom of the put as much as opssible, add 2 or 3 cloves of garlic, crushed or grated, Turn the meat as one side browns....it should be very dark brown and some of the fat from the meat should appear in the pan to fry the onions.
When the meat and the onions are good and brown ( that should take about 30 minutes....you want a slow brown.....then add a cup of dry red wine....a Merlot, Shiraz, Cabernet....even a Chiante....and 2 buck Chuck or Barefoot is fine, and a cup or beef broth. Add a bay leaf, a jag ( about 1/2 tsp) Worchestershire, about 1/2 to 3/4 teaspoon of roasted mild red peppers....like dried ground hatch Chilis....or Penzy's New Mexico ground red pepper and half a pound of mushrooms washed and quartered...pop on the lid and put it into a 225 oven for about 3 to 4 hours. Open the oven and turn the meat over about every 45 minutes. If it looks like it needs more liquid for the gravy, add a little more broth and wine....but not too much. It should not be bubbling furiously when you open the lid....just sort of steaming.
When the meat is very tender to the fork, it's done. thicken the sauce with a slurry of beef broth and flour....add salt and pepper to taste