I see threads where people discuss their pot roasts and often they mention roasting times in their oven. I've always cooked a pot roast in a pot on a burner on my stove top. The oven doesn't get turned on if I'm making a pot roast. I use this method to tenderize larger, tough cuts of beef. The beef steams in the pot for hours. A better cut of beef can roast in the oven. So is an oven roasted piece of beef a pot roast too?