I cook a pot roast a little less frequently than once in a blue moon (which, it turns out, occurs more often than one might think - it's the second full moon of a month and occurs about once every 2.7 years). I make a pot roast about once every 4.3 years.
It's good, too. I used chuck, browning it first, before adding a waterfall of dry vermouth, some whole shallots and bay leaves. After this had been in a 350'F oven for two hours I added the vegetables - celery, carrots, potatoes. The watercress was whizzed up with garlic and lemon juice, salt and some sugar for a fresh salsa verde/chimichurri/green sauce, which we splattered over the thin slices of meat.
I like to tell myself that, just as the potential artery clogging and carcinogenic meat actions begin to happen, the green sauce packed with vitamins and antioxidants comes along and WHAP! - nails them on the head.