Any long slow cooked beef will differ from a traditional roast because of the way the tissues in the meat behave over time. Flavour and texture differ, Pot roast brisket for example becomes tender to the “melt in your mouth” stage, as it contains an amount of connective tissues which over time dissolve into the meat adding flavour and a slightly sticky texture…. but the best part of it all is the gravy.
Brown your joint, and add stock made from one or even two oxo cubes, together with a bay leaf. Add a sliced onion and a few carrots, and after cooking put the stock/juices in a pan and thicken them up with a roux made from flour and water.
Try knorr stock pots instead of OXO cubes.