My plan was too cook it on high for 5 hours. Discovered that the meat cooked faster than the potatoes and carrots, so had to keep cooking. The meat was probably ready after 4 hours but I left it in the SC to allow the vegetables to catch up. So the meat was too dry after all was done. The flavor of the gravy was okay but not great.I also doubled the liquid ingrediants as one reviewer recommended and because my husband loves lots of gravy but it turned into more of a soup. I think the dish creates some liquid on its own as well. So next time, I would prep the veges the night before, not double the liquid ingrediants and then cook everything on low for 7-8 hours.

Good I have issues with my crockpot always cooking to hot so I used a pampered chef stone ware and cooked it in the oven at 325 for 8 hours

Great!!! I double the sauce recipe to have more gravy!