When cooking pot roast, I sear/brown the meat on all sides, then I add the veggies, aromatics and liquid. How low do you turn your heat down? Should it be barely simmering or a light boil?
And how much liquid do you use? I had one roast where the liquid came up about halfway and it seemed like the part below the liquid was more tender. Or did I just need to cook it longer? Or did I need to flip it halfway through?