I would like to know what your experience is cooking pot roast with three devices 1. Pressure cooker 2. Dutch oven and 3. Crock pot (slow cooker). I have found that a crock pot slowly drains out the liquid of a pot roast, leaving the final product dry. We got a pressure cooker, but I'm not comfortable with it. You have to put over 2 cups of water in it to get the proper amount of steam and there are all kinds of caveats on usage, and you can't monitor your cooking as it progresses. I read somewhere that actually a Dutch oven is a good compromise between the two. You can cook at high enough temperature to prevent the slow seepage of the liquid out of the meat, and you can monitor the meat while cooking. You can start on the stove top to sear the meat then put the Dutch oven in the big oven to finish off. I like to put vegetables in with the meat and make a one pot meal. I'm afraid a pressure cooker would perhaps overcook the vegetables or soak them in all the water required. I would really like to know your thinking about the above. Thanks.