[Jeff Chandler]

That is technically a “braise” and not a roast

You are correct. I didn't know that term until a few years ago and forget sometimes. It's a great method for tough cuts.

[Fungi]

“we browned the cuts of lamb in an electric skillet, then lowered the temp to 250F, added carrots, potatoes and onions, covered and slow roasted them.” That is the standard recipe for a braise, used for leaner, tougher cuts of meat.