No dutch oven so would probably have to do it in either a slow cooker or a pressure cooker. Rosemary is good, so is thyme.
Either would work, but just a pan in the oven covered in tin foil would work fine, too.
I found this recipe because I wanted to use up leftover coffee, but have also never had the best results with pot roast in a slow cooker.
If you DO try it in the slow cooker, let us know if it’s fall-apart tender - which was my goal, as well as taste. :)