If I want pot roast (I don't cook it in a pot, though) or stew beef, I use chuck roast. I cook my roast in the oven in a cooking bag usually. Sprinkle the flour in the bag to keep it from exploding, layer of carrots/onions/celery, season roast and put it in the bag, and pour a can of golden mushroom or french onion soup (whichever I have) over. If I don't have the can soup, I'll mix some popwdered onion soup mix in some beef broth and use that. You can do the same thing in the crockpot w/o the bag, too.
I have never tried to make a "fancy" roast beef type roast, so I cna't help with that.
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