Just a minor technicality here, Joe, but pot roast is braised, not baked or roasted.
Braising(cooking in liquid) can be done in a crock pot or Dutch oven on the stove top but the oven offers a more even heat.
Roasting and baking imply the use of dry heat.

I just don't like Pot Roast or Boef Bourguignon. It's okay, I'll eat it, but I wont generally cook it. I prefer to take all the same ingredients and make a fine Beef Stew.

Anybody ever eat braised Lamb Foreshanks?

Good coffee, good weed, and time on my hands...