The liquid can be stock or a combination of stock and wine. Dry herbs will be fine. Cook it covered in the oven for a couple of hours at 300-350F. The meat's internal temperature should be around 200F for a pot roast. If you don't have a thermometer, it sohuld be fork tender. Stick a fork into it and it should geo in with relative ease.
Add some veggies to the liquid. Carrots, onion and celery. Mushrooms are also good. Add them for the last 30-40 minutes so they will cook without turning to mush.
Defat the liquid and thicken it with a flour and water slurry for a delicious gravy.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan