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Pot roast cuts need to be cooked for a long time at a low temperature. Try 325F for at least 4 to 5 hours. You can also add meat tenderizer if you've got a particularly though cut (it's papaine, a protein hydrolizing enzyme from papayas so it's safe). Never used that, but some of my friends do.

That's a rule of three problem. Nothing to do with molecular biology. It's easy. 3mM NAD / 1000ml (that's your final concentration, 3mM per one litre) Now you want 2 ml of that, so you do a rule of three ( 3mM NAD / 1000ml ) = ( x / 2ml ) (you multiply your 3 by 2 and divide that by 1000)...