Cooking pot roast for a chef—which cut and method should I use?

I’m planning a Sunday dinner for a chef, and I’m already overthinking the pot roast. I want to use an affordable cut of beef and still get a tender, juicy result. I was considering top round, but I know it’s fairly lean. Would chuck roast be a safer choice for slow cooking? My current plan is to season and sear the beef on the stovetop, then slowly braise it with onions, broth, carrots, and potatoes. Some recipes brown the meat after cooking, but I’m worried that could dry out the outside. I have a meat thermometer, although I understand that pot roast can reach a safe temperature before the connective tissue has softened enough to become fork-tender. I do better in the kitchen when I have a clear sequence to follow, especially when I’m cooking for someone else. Which cut would you use, and what cooking time and temperature usually give you the best result?