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?