uncovered oven pot roast
When I was a child, my Mom did pot roast in the oven, uncovered. It was always nice and brown and tender. The vegetables were cooked along side, which meant they were roasted in the drippings and also fabulous.
Unfortunately, that's all I remember! I assume it was low & slow.
Maybe she started it with a cover. I remember seeing it all in the old black granite roaster. I also remember that Dad would have liked more onions, but Mom thought they overpowered the beef. ;)
Somewhere I read a list of chuck or pot roasts. It specified some that could be dry roasted instead of braised. Of course I can't find that now. :( Any ideas?