That’s exactly the way to do it. That way it has no preservatives, is flavored exactly the way you like. It’s also a great way to take advantage of meats on sale,
I could never figure out why my pot roast never tasted like my Grandmothers. Then I figured it out, she always put it in the oven before we went to church and when we came home hours later the house smelled great and the roast melted in your mouth. I bought a cheap roast, stuck it in a slow oven surrounded by veggies, and many hours later...there it was....Grandmas pot roast. I had been using mid price roasts and standard roasting time and temp. Not the same
We’ve used this recipe for eye round roast beef for years
https://thedomesticman.com/2012/01/10/perfect-eye-of-round-roast/
You sear it in the over at 500 degrees for a few minutes, then reduce heat to 170 and let it slow-cook in the oven for 2-3 hours (stick a remote-read meat thermometer in at the 2 hour mark to be sure of knowing when ready)