I want to make a roast for Shabbos for the first time - can anyone give me some recipes? Also what kind of roast do I buy?

I like to poke holes all over the roast, lay it on a bed of onions, chop up vegetables and put them all over (carrots, celery, mushrooms, pepper), sprinkle some sliced garlic cloves around, and even stick some in the holes I made if possible, season with onion powder, garlic powder, black pepper, paprika.
I then take some (MSG free) onion soup mix (or you can use chicken soup -- whatever) and mix with some water to make a strong stock. Pour over the whole thing, cover, bake at 350 till ready (depending on size of roast). Let cool. Slice (against grain), lay in the pan drippings, and reheat like that.

It's never failed me before, and I've used many different cuts of meat.

i like a sweet and sour sauce from the purple LUb cookbook, with cranberry sauce and tomato sauce.

Thank you both for your respones

Agent220 - should the water cover the roast? go up halfway? Also would you be able to give me an approximate time for cooking? Does it get softer if cooked for longer or does it just dry out?

Red Hare - I don't have that cookbook - could you give me the measurements?

I pour it over, so it seeps into the meat (through the holes), but it doesn't cover it. There is not that much liquid in comparison to the roast....it covers the bottom of the pan, and maybe an inch or so higher. It is very variable on the size of pan, etc. but you're better off with more than less. Covered tightly, it doesn't dry out.
I forgot to add, sometimes I drizzle a bit of oil on top.

I cook it for a couple hours. But I also like my meat well done. I seriously put it in the oven and forget about it till I smell it. Then I check and see if it's nice and brown inside as well, and it always is very tender, and never dry.

bli neder I'll post tonite when it's in front of me.