I added a lot of liquid to the Dutch oven I cooked the beef in, used the lid and wasn’t worried about overcooking it. I should have worried. We got to fooling around outside and before I knew it the kitchen had taken on a charred beef smell. Great aroma from a charcoal grill, perhaps. From a pot roast in the oven? Not so much. Then again, that’s why they invented gravy, isn’t that right?
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What's 4 Dinner Solutions 
I’m a sucker for sweet meat so I usually add date syrup towards the end, it makes the liquids thicker, richer, darker and ads fruity sweetens to each end every element in the pot.
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Thanks for the comment! I’ve never heard of date syrup but it sounds interesting.
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