Given the background description of some cooking related query, summarize the question into a title

Ex Input:
Okay, so my lovely wife ("Plain Ol'Common Sense" here on the exchange) entrusted to me a mildly expensive roast as she left to spend a night with her sister.Everything started out so well... I heated the cast iron skillet good and hot, browned the roast, poured a can of tomato paste onto it with a can of french onion soup and some fresh garlic and coarse pepper and popped the whole shebang into the oven at 375.It all broke down when I let a project get me side-tracked and now I need to save my bacon (or beef as is the case now).So, now I'm wondering something. I want to take this lovely, dry roast and crock-pot it with honey and molasses for a spicy-sweet fajita masterpiece before she gets home tomorrow and I'm looking for a recipe.Now, mind you, I need to be at work 70 miles from home at 7:00 in the morning but I've got 2 teenage boys that can babysit the crock-pot. I'll have some time to put this together before heading out the door.Any spicy-sweet ideas out there?Thanks in advance!Edit An excellent point was made in the comments: How bad is it?The Roast pulls apart readily, is quite brown and very dry tasting. The french onion soup and tomato reduced down to a very caramelized reduction in the bottom of the pan leaving the top of the roast exposed for about an hour. Although, I did have a cast iron lid on the whole rig so it didn't 'burn' completely.

Ex Output:
Molasses and Honey with burned beef suggestions?

Ex Input:
I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag).The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it gets too hot the fat separates from the liquid part and it's really gross. It loses its flavour too.Is there a natural, vegan emulsifier I can use that will stop this from happening?

Ex Output:
What natural emulsifier can I use for almond milk?

Ex Input:
To provide my diabetic guests with a low-carb option for dipping, I make cheddar cheese "crackers" by melting small mounds of cheddar on a silpat at 400 F. Once the cheese has started to bubble very slowly, I remove them, dab them with a towel to remove excess grease, and then place them on paper towels or brown paper, flipping them once, to cool and wick away additional grease. Not surprisingly, the crackers are always very greasy even with the dabbing/wicking. What could I add to the shredded cheese to make the crackers less greasy without dramatically increasing their carbohydrate count, and how much of that ingredient should I use (assuming two cups of cheddar per "recipe")? In lieu of adding anything to the cheddar, is there an ingredient with which I could dust the crackers to help cut down their greasiness without dramatically increasing their carbohydrate count?

Ex Output:
How do I make my cheese "crackers" less greasy?