My husband brought a three legged cast iron pot back from South Africa, it's called a "Potjie" pot, and it's used to cook stews on the fire outside - BUT, I have seen them here at CampMore. This one happens to be well seasoned. I also have a 5qt iron pot I bought in 1993 at K-Mart (pre-Martha) for $5.
Why am I telling you this? I have a piece of bottom round roast in the freezer, (about 6 - 7 lbs), and I was trying to think of how to cook it. I've read that slow cooking would work great, but I am a little nervous to try this big piece of meat in my slow cooker. Then I thought of my iron pots. The 5qt may be too small (I also want to throw in potatoes and carrots and onion), so I'm dragging my husband's potjie inside (it must be at least 10qts) (it says No. 2 or No. 3 on the side), and I'm going to stick it on top of the stove on Sunday and slow cook this piece of beef - hopefully, kind of like a pot roast. BTW, the potjie has a very heavy iron lid, too. What I like about the iron pots is that I can heat them up first and brown the meat right in the pot, then turn it way way down and let it slow cook.
I don't have a pot roast recipe, and searched for one here the other day, but when I put in the words pot roast, I think I got every post that had the word "pot" in it, and then also every post with the word "roast". Not enough time to read through them all!!!