The biggest problem with this recipe Sussan is the meat is so tender it's just about impossible to get out of the crock-pot in one piece. Don't count on being able to serve it in sliced form! I used a generous amount of Dijon mustard and it was delicious. One change I made however was to cover the meat with water as I felt otherwise it could stick and be too salty. I used 18 hours cooking time for a medium sized piece of silverside and it was spot on.