for meg... because she asked.
in a dutch oven, preferably cast iron, heat 2-3 tbs olive oil. when the oil is fragrant, brown the meat on all sides until a dark crust forms. season with basil, oregano, garlic, paprika, or any other combination of herbs and seasonings that suits your fancy. the key to a good roast is to completely brown the meat to the point where there's a nice crust. when the meat is seared on al sides, add the seasonings and enough water to cover half the roast. add carrots, onions, and celery... at least. heat oven to 275 degrees. cover roast with lid and cook 7-8 hours. three hours from the time you finish, stir the vegetables and add 4-5 potatoes, peeled and cut in quarters. add more water if necessary, as well. the roast is done when the meat starts to fall apart.