Low and slow does the trick. I typically put beef broth, a cup of coffee, bay leaves, salt, pepper, parsley, garlic powder and your veggies. We do baby carrots, red potatoes, celery and pearl onions. I tend to watch mine so I make sure there is always enough liquid in there with it, if not I add more broth. I will cook it for a good 6-8 hours and keep it on warm if it cooks faster than expected. But if you can split it with a fork it's tender. I almost forgot but I usually start off by browning the roast in a pan with olive oil and butter and the dry seasonings before putting it in the crock pot..