Beef, Veal, Goose, Duck, Turkey may all be pot roasted, although some of the poultry items may need to be barded first.  Place the meat or poultry in a pan with a little butter, cover, and roast in the oven at 275° F to 325° F (140 to 160°C), basting regularly.  Uncover, increase the heat to 325° to 350° F (160° to 180° C)  remove and deglaze the pan and reduce the liquid.