A pot roast is usually a larger cut of a tougher piece of beef with a lot of connective tissues. Like Chuck roast, brisket, or bottom round. It’s slow cooked to make the meat more tender. Traditionally, you include carrots, potatoes and onions in the pot to cook/briase in the meat juices. And you can make a gravy out of the juices/broth to serve with the meat and veggies by adding a thickener like flour, cornstarch or a roux.

Pot roast is usually something like rump roast or a round roast- inexpensive large roasts.

Typically you put it in a pot with carrot, potatoes and seasoning and spices. (Frequently a spice mix packet. Personally I’ll take a halved fennel bulb, a couple whole cloves, minced onion, salt and pepper, some red wine or vinegar. Keep it covered with water until tender then cook off the water at a low temp. You might want to add the carrots and potatoes later if it’s a large roast. Also consider using vegetable stock instead of water.)

Also another very adaptable staple is rice and lintels. It’s a whole protein, just cook them separate in 1:1 ratio, leave them slightly under cooked and finish together with “flavoring”- they’re pretty neutral on their own; so you can do pretty much anything you want here. (Onion, garlic, chili flakes/powder/chilis, quartered cherry tomatoes, and a splash of lime juice is a crowd pleaser.)

Yes. I edited the original comment.