We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
It's the best use of an inexpensive chuck roast or round. Pot Roast can be terrible dry mystery meat, or it can be OK. Pot Roast never looks very appealing, and should taste better than the pile of grey, well-overcooked meat looks.
Either way, it gets the family well-fed and meated-up. Kids need meat to grow their brains. I like this recipe because it has lots of my favorite root vegetables in it, parsnips, turnips.
Pot Roast is not a roast, it's braised. I call it Braised Beef and it has to be cooked until fork-tender.
The version of pot roast which enlightened my childhood was New England Boiled Dinner. It was very often what we ate for Sunday dinner. As good the 500th time as the first time. My Scots-Irish mother didn't cook the Irish version with corned beef, but used brisket or some such cut.
It appears that New England boiled dinner uses more vegetables than pot roast does. All the more to get infused with the flavor of beef.