You can do your roast like the PW pot roast, & not cook it until it's all shreddy like. I normally cook it to well done, but so that we can slice it. Not really a fan of the shred meat.
Here's exactly what I do:
Get pan & oil smokin' hot, literally to the smoke point.
Carefully sear some big chuncks of onion, & then carrots, remove them & set aside.
Add a little more oil,bring to high heat add roast (I usually have it seasoned liberally with kosher salt & peper) & sear on each side for about 2 minutes, until crispy & brown
Take it out of the pan, deglaze, we don't drink wine, so I use dark grape juice.
Put roast back in & then the veggies, a beef boullion cube. Then a little stock, maybe an inch worth in the pan, throw the herbs on, cover & reduce the temp to around medium an hour or more.
Cook until it's as done as I like it. (I usually don't have time to put it in the oven on 'low & slow" )