Doesn’t matter what kind. Toss it in the crock pot with nothing except salt & pepper seasoning. Put it on low and let it go until tender. Or, do what I do. High for about 2 hours, low for another 4.
Deglaze the pot with a few dribbles of white wine, move everything to a saucepan, add some butter and stock (beef or chicken will do), reduce while the roast rests. Slice and then strain your sauce through a wire mesh directly onto the meat.
That was last night, along with a salad. Give it a go. Inexpensive, delicious, can’t possibly be screwed up.