I haven't done a beef roast, but I've done pork butt and corned beef by putting on a rack with liquid underneath (beer for the corned beef), wrapping it totally - rack and all, and slowly cooking for at least 6 hours. Both come out perfect so I think a beef roast would, too. Very tender and the pork browned nicely - the corned beef didn't, so I topped it with brown sugar and dijon mustard and broiled it for a few minutes.