How long should I cook pot roast to achieve that perfect balance of tenderness and flavor? Is there a recommended time frame for various cooking methods, such as slow cooking, braising, or using a pressure cooker? What factors should I consider when determining the cooking duration? For instance, does the size and cut of the meat play a significant role in the tenderizing process? Additionally, how does the temperature setting affect the overall cooking time? Should I take into account the specific type of pot roast, such as a chuck roast versus a bottom round roast? What about the thickness of the meat — does that necessitate a longer cooking period? Furthermore, should certain vegetables be integrated throughout the cooking process, and if so, do they alter the timing? In the quest for culinary perfection, how do variations in seasoning and hydration impact the final result? Ultimately, what is the sweet spot for serving a pot roast that is both succulent and flavorful?