I'd like to make a pot roast, I usually make it with chuck but I'm wanting to try it with a round cut. Not sure what the difference is between Top round, bottom round and eye round. Is there much of a difference here between these cuts and which would be best for pot roast? Also, how can I get a nice brown gravy in my pot roast? I've always put a bit of tomato or paste in mine and it ends up too sweet. I look forward to hearing some good pot roast recipes.