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

[Q]: Our local grocery store's produce section has a few areas of refrigerated produce along the walls--mostly "wet" vegetables like lettuce, squash, peppers, green beans, etc. The rest, in the middle of the produce section is simply on shelves in bins, like potatoes, onions, corn and bananas.For the most part, our home storage tends to follow the store's--we keep lettuce in the crisper and onions out.However, there are a few pieces of produce that tend to generate some controversy in our house, and they tend to be small and round, like grapes, cherries, and berries. The questionable item this week is blueberries. My tendency is to follow the store's practice of leaving this out, whereas my wife seems convinced they will rot in a matter of hours and insists they should be refrigerated.I'm more or less satisfied with refrigerating them--as long as it won't cause a problem. I've heard that some items will actually go soft faster, or lose flavor, if stored cold.
[A]: Is unnecessary refrigeration problematic?

[Q]: What do truffles (the fungi) taste like? I'm just curious. I saw it on television the other day. I just know that they're expensive and i know i probably won't buy any anytime soon. I don't know much about them either.
[A]: Flavor notes or profile of truffles?

[Q]: 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.
[A]:
Molasses and Honey with burned beef suggestions?