A good recipe for a stove top pot roast is Tyler Florence's Pot Roast with Vegetables. Season a 3- to 4-pound beef roast, and sear it in a Dutch oven. Add tomatoes, aromatic vegetables and herbs. Cover and braise the roast for three hours. Serve with vegetables and juices.
Trim the roast of excess fat, and sprinkle it on all sides with salt and pepper. Pour 3 tablespoons of olive oil into a large Dutch oven, and place it over moderate heat. Sear the roast so that it forms a substantial crust on all sides.
Add 1 cup of water and 1 can of diced tomatoes. Scatter in 2 halved yellow onions, 2 chopped garlic cloves, 1 bunch of baby carrots, 2 sliced celery stalks and 1 cup of sliced button mushroom caps. Also scatter in 2 sprigs of fresh rosemary, 4 sprigs of fresh thyme and 2 bay leaves.
Place the lid on top of the Dutch oven, and reduce the heat to low. Cook for three hours, and baste the roast in its own juices every half-hour. Once three hours have elapsed, check the meat to make sure it is fork-tender. Serve slices of the pot roast, the vegetables and the meat juices on a large serving platter.