You put the roast in a dutch oven coated in salt and pepper the same as you would with a steak and a bit of water, then you let it cook at ~200F for 4 - 8 hours.
Usually you also slow roast some onions, carrots, potatoes, etc. along with it the last little while.
Then make a gravy from the drippings.
The gravy is good on the meat, but it's more for the vegetables. The meat is delicious in its own right.
For a bad pot roast, maybe. I've never cooked a pot roast so hot that it would reach that internal temperature, and I've never known anyone else to either.
EDIT: Looking up recipes now, apparently some recipes do call for taking pot roast to much higher temps than I cook it to. Maybe that's why fast food roasts are so bad, but also why I don't eat them.
Ribeye, lamb ribs, and lamb leg are all relatively tender. Beyond a certain point, I don't need my meat to be that tender. Frankly, ribeye is probably too tender to be optimal for health and physique -- it would be better to develop that Chad-like jaw to eat something a more tough cut ...
Rare meat is not only juicier, but too me it tastes a lot better. Rare meat tastes good, the denatured proteins of pot roast do not taste good. And while there is a tremendous amount of social conditioning and idiosyncrasies that determine people's tastes, I don't think is just me -- most people eat their steaks plain, but almost everyone I know adds sauces and fixins to their pot roast and brisket and other meats that have been cooked forever. IMO, they ruin the meat with over cooking and then add in sugars and other flavorings to make it palatable.