I made the same pot roast recipe as you see on this site, with a couple of changes. First, I used a large piece (2 2/3 lbs) of chuck, instead of Diamond Jim or Kobe. Also, I fell way behind in the day’s plans, and, because of time, ended up using a cheater stock –  a packet of the Knorr Homestyle Starter. Because of the stock short-cut, I added some prosciutto we had left over in the fridge to the end of the browning, to make up for lost richness.

Result: I prefer the Diamond Jim and Kobe roasts, even just for how the shape of the cut works with the fluid in the recipe. That said, and given the stock short-cut, it was damn good.