The temperature you cook at, and cook to, is what determines how long you'll cook it. You didn't specify what cut of beef you're using, but I'll assume one of the typical cuts, like top round or rump. These cuts don't have a lot of fat, but do have a large amount of connective tissue, so this makes them not only very tough, but also fairly easy to dry out. As a result, the braising technique is most often used.

To braise a pot roast:
1. Heat your oven to 250°F, or set your crockpot to low.
2. Season the meat on all sides with salt, fresh ground black pepper, cayenne, cumin, and minced garlic.
3. Melt butter or oil in a large, heavy bottomed pot, preferably one with a lid.
4. Saute yellow onions over medium heat until they're clear, then add the roast to the pan and turn up the heat.
5. Sear the roast on all sides, just until it's browned a little, then remove the pan from the heat.
6. Add beef or chicken broth until the meat is about half covered.
7. Add rough diced carrots and potatoes and celery, then cover and put in the oven.
8. Cook for about 2 hours per pound.

If you've got a probe thermometer, you can hold between 130-150°F (58°C), as measured by a thermometer inserted into the meat, for 5 hours. At this temperature, collagen breaks down, but the muscle proteins don't coagulate and shrink. This will give you a really moist and flavorful result, with little shrinkage. The interior of the roast will still be pink(because you haven't denatured the myoglobin), although the meat is fully cooked.
Source(s):
http://thedowmans.com/gastronomy.html
http://www.gastronomicguesswork.com/2008/07/flat-iron-steak-braised-in-cass...
http://chowhound.chow.com/topics/328165


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