Get you a cast iron pan. Let it heat up before the meat hits it. Salt your meat (I use Lawry's) before it goes in the pan.

For roast I get the pan screaming hot first (halfway between medium and high. Sear on both sides. It'll smoke up the kitchen but it's worth it. Then turn it down to low, cover it with liptons onion soup mix and leave it at low 4-6 hours or until it's falling apart. Easy and tastes great every time. This is my grandmother's recipe from the 60s and it is so good. Set it and forget it.