I have a suggestion.
I like to take the roast, and cube it up, in big 1.5" chunks.
flour them.
put them in a cast iron skillet with enough hot oil to have about 1/4"-1/2" of oil in the pan.
fry them up, just until they start to brown, then put in your stew pot, that already has some the bottom barely covered with oil and is on simmer, then cover this.
when you get thru frying all the meat, and make a loose gravy with the leftover oil and flour.for something different, I like to use some cumin and chili powder in my gravy, along with the salt and pepper.
once your gravy is done, dump it in the stew pot, add veggies and couple cans of diced tomoatoes. add water or broth to cover.