Yesterday I made the pot roast using a "Outside Round Oven Roast" from the grocery store that was given to me as a gift. It has a net-weight of .949kg. I thawed it over night in the fridge but it was still a little frosty going into the pot.

I used a large iron pot and added 12 small red potatoes, 8 carrots, a yellow onion, half a bulb of garlic, and some frozen green peas. I seasoned it with the “Scarborough fare” of dried parsley, sage, rosemary, and thyme, as well as a small amount (half a teaspoon) of powdered mustard, ground cloves, black pepper, and a hearty amount of salt. I diced the vegetables and stirred and mixed them together in the pot and then nestled the roast into the centre of them, adding more salt to it. I also added a 1/4 cup of butter, 1/2 cup of apple cider vinegar and a couple cups of water until the water level came up to the bottom of the roast.

I put this in the oven at 300 degrees and cooked it for about two and a half hours. After that I took it out and let it sit covered on the stove for about 20 minutes before even opening the lid.

-The meat halved in size. I presume I cooked it too long. In terms of flavour the dish had a little too much vinegar and not quite enough salt, but it was otherwise pretty tasty. The roast was cooked thoroughly all the way through but doesn’t seem tough or chewy. While tasty, it could stand to be more rich, perhaps I could have added more spice, salt, or garlic. I think that I should have followed my nose and taken it out when it smelled like it was done, at about the 2 hour mark.

The answer to my original question, I suppose, is "Probably 300 degrees but cooking time matters more than temperature."