I was going to post that I have had great success with a DO as well. Keeping it covered for the first couple hours then at the very end uncovering and raising the heat to crust up the skin.
I usually brown first then make a 'rack' of thick slice onion & other veggies. Place the roast in the middle and surround with potatoes if there is room put a cup or so of liquid (stock/apple juice whatever) in the bottom.
I use my Cast Iron DO
You cant quite replicate the heat properties of a CI DO but an oven safe pot like a 6qt stock or a large corning-ware or pyrex vessel basically anything oven safe with a cover that you can fit that sucker in.
If you have a chance pick yourself up a DO. They do some wonderful stuff for low-slow cooking. You can spend a serious buck on a LeCreuset but you can get a knockoff pretty cheaply... or a big ol raw cast iron one even cheaper.