+1 on getting an "Oven" at the thrift. I see them all the time, nice vintage pieces, for about $20-$40.
One "secret" is to use Lipton's Onion Soup Mix. You wont need to season the roast other than S&P on the roast it'self.
Here what I do:
Cook 1 or 2 slices of bacon in the Dutch Oven. When cooked eat the bacon.
1 pot roast (beef/2- 3 lbs), brown it in the Oven with the left over beacon renderings. Once browned
put in 1 -2 cans of mushroom soup. Add water till it's half way up the roast to almost covering it.
While it gets to a simmer, slice up 1 white onion, crush 2/3 cloves of garlic, and quarter up 5-6 potatoes, peeled. Add and bring back up to a simmer. Let simmer for 1/2 hr or so. Add carrots and mushrooms (quartered) if you want. Let the whole thing simmer for 3-4 hours till the roast is fork tender.
EAT