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I've always used the crock pot. It has always come out just right for us.

I use the pressure cooker. Always come out just right. I sear the meat, add liquid and seasoning and cook for about 1/2 the time, then add the vegetables and finish cooking. Perfect all the time, comes out tender and moist.

Crock pot, with wine. And carrots, celery, potatoes and onions.

Depends on the time I have. Sometimes a long roast in the cast iron in the oven, other days the pressure cooker just like Janice m's.

Either way -- delicious.

I use my Dutch oven, red wine, carrots, onions, mushrooms, bacon. Cover with the lid and bake in the oven.
http://www.lensandlentils.com/2009/11/pot-roast-with-carrots-and-red-wine.html
But I prefer spaetzle or potato dumplings with it.

I use my wonderful Le Creuset dutch oven for pot roast. I love this recipe of Tyler Florence: http://www.foodnetwork.com/recipes/tyler-florence/pot-roast-with-vegetables-recipe/index.html

I tend to braise it on the stove, covered, and find that using the right meat makes a big difference. I like to get an untrimmed brisket, trim off the fat layer and render it for about 4-6 tablespoons of fat. After draining the excess, flour the brisket and brown it in the fat, add in spices (marjoram, thyme, a bay leaf, and a couple of cloves), an onion, and a carrot, pour in a cup or so of beef broth, cover, and braise it, turning occasionally, for four hours or so. Beautiful. The recipe's straight from James Beard, and he knows his stuff.

Resting it over night in the fridge makes for a nice slice-able texture, but usually I can't wait that long.

this would have been a perfectly timed post since I am looking to make potroast this weekend, but the links are missing. Thanks to all the commenters though! Your links and tips are great!

Barefoot Contessa's company pot roast.

The. best. ever.

I make this recipe I found in a Taste of Home some years back, usually substituting a rump roast. The coffee and rosemary give it a really nice flavor.

http://www.tasteofhome.com/recipes/Mom-s-Roast-Beef

I often brown mine on all sides and put it in a deep casserole dish, roast it for about an hour, then uncover it, pour some beef broth over it, add some potatoes and carrots, and continue roasting. There is NOTHING better than a good chuck roast with carrots and potatoes and soft rolls.

So which cut of meat is best for a pot roast? I get intimidated. And always end up shredding the meat instead of slicing it. Tips?

My pot roast method is Alton Brown's "a chuck for chuck" recipe, but cooked in the crock pot. Great results every time, though I lean toward leaving the raisins out.