Followed this exactly except used some whole cloves instead of ground cloves (what I had on hand). The flavor was really unique and wonderful -- a northern European sweet-and-sour. But the roast itself was very dry, despite still having plenty of liquid. I think after 7 1/2 hours on low, the nearly four-pound roast was just plain overdone. I recommend a much shorter slow-cooking time. When I try this again (I think I will) I'll check it after 4 hours.