Failure in a pot roast

This is the worst thing I have ever made. I really don't even want to talk about it, but I am just convinced that people want to hear what I have to say, even bad, self-pitying stuff.

My second blog hero, behind Deb, is the Pioneer Woman. I question some of her choices food wise, and don't find her life as adorable as Deb, but she is a close second, none the less. She made pot roast. It looked delicious <-- link.

So I tried it. But I had nothing to cover my pot roast with. Dear Parents, I want a dutch oven with a lid. This will solve both the covering problem, and the I need a bigger pan problem.

So rather than buy aluminum foil, which would have involved walking. To the store. Clearly a bad idea. I just doubled the liquid in the roast. Once I seared it off, I just added an extra can of broth and an extra cup of red wine. My thought was the added liquid would keep it moist while it roasted for 3 hours.

I was WRONG. All the added liquid did was turn my carrots into the worst mush possible. They were still salty, beefy, moist mush though, so that was OK. What was not OK, was how dry the roast got. I essentially made a huge chunk of beef jerky. Roommate, who is an angel and eats anything I make, even the bad stuff, claims it was OK, but I hate it a lot. So lame.

Epic failure, in a pot roast.