... first I'll need to BRAISE (cook) the cut which will BROWN (cook) it in fat and then SIMMER (cook) it in a covered pot being careful not to BOIL (cook) it where it might become OVER DONE (cooked). Call each process whatever you wish; the bottom line is you COOK a Pot Roast while you BRAISE, BROWN, SIMMER or God forbid BOIL it.

JB