It depends on the roast. If you choose cuts from the round (often for lower fat content) you're asking for a dry result. I like to get cuts from the chuck with good marbling. Then, season the dry meat, brown VERY well, then braise in wine, stock, and aromatics. I still have an old electric skillet my mom got with S&H Green Stamps and it works great for this.
Middle of MO
“Much of the social history of the Western world, over the past three decades, has been a history of replacing what worked with what sounded good.”
"The cost of freedom is eternal vigilance."