I wasn't really sure what to expect with this recipe, but found that the gravy was really yummy. I made exactly as written with the exception of using Splenda Brown Sugar substitute and a chuck roast instead of a rump roast (personal preference). I let it cook on low all day while I was at work. When I came home the house smelled soooooooo good. That's what I love about crock pot cooking...you come home to such wonderful aromas. While I was boiling the potatoes, I shredded the meat and put it back in the crock pot to sit in the juices. As suggested, I served the shredded roast over mashed potatoes. Easy and delicious...it doesn't get any better than that. Made for My Three Chefs October 2013.