I always think you can go wrong with a pot roast (unless you let it boil dry... or you have it up to boiling and you end up makin the meat tough... ... lol). Try one of them next. Oven roasts are HARD to get 'just right'. I've only just perfected my oven lamb roast; about 1kg goes in for an hour and a half on a slow oven 160-170. Chuck the vege in after half an hour, and YUM!

I think the secret is not to try too hard...