Molasses and Honey with burned beef suggestions? 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.
Bitter chocolate, lime juice, stock (chicken or beef doesn't matter), maybe a slosh of tequila. Cumin, a hot pepper of your favourite variety, perhaps some guava or agave? A little oregano, few cloves of garlic, a roughly chopped onion. Peppercorns--no salt, not at this stage.

Ensure enough liquid to just barely cover the meat, turn 'er on and leave 'er alone. When you get home, remove the meat from the pot, strain the liquid and set to reduce in a pot over high heat.

Shred the meat with forks while still warm--like making pulled pork. When the liquid is nicely reduced, add just enough to the shredded meat to keep it moist and luscious. Season at this stage, not before reduction. Eat in fajitas with, say, some nicely chopped avocado and buttery lettuce, maybe some pico de gallo.