This is an exercise in patience.
You can hurry a lot of things but pot roast isn’t one of them. If you aren’t going to take the time to cook it low and slow, you might as well just make something else. Or have take out.
The rules of pot roast, the American Grandma’s Saturday Night Special, are few but unyielding, ignore them and you’ll have shoe leather.
Step one: Caramelize the carrots and then the onions.
Caramelizing the vegetables in a hot pan gives another level of flavor that you won’t get by just tossing them in the pot with the roast.
Step two: Season the crap out of your roast, then flour it.
Use a lot of salt, it’s imperative to getting the results you want. Use good kosher or sea salt (stop buying that iodized table salt already), and don’t be shy with it. Add some garlic powder as well, and then rub in some flour.
Step Three: sear the meat in a hot pan until browned on all sides.
Step Four: deglaze the pan with beer, it also acts as a meat tenderizer.
Step Five: add back in the roast, vegetables, some broth and herbs. Cook slow and low for lots of hours.
Don’t boil, it’ll turn that roast tough. Cook it slow and low, I’ve even heard of people cooking their pot roast for up to 12 hours.
Step six: Be patient, it takes a while.
I use this Dutch oven all the time, it’s a staple in my kitchen (affiliate link)