The pot roast is a little fiddly to do as you have to seal the meat and coat it in flour but it's worth the effort. We cooked ours on high as we were in the villa in the afternoon. Kept checking it and it looked gross as the meat was pale with bit's of flour stuck to it in places. First one we tried we turned the meat over but the other two times we left it, gradually an aroma told us it was cooking and once it bubbled up to the top we turned it down to low.
I should imagine it would cook just as well on low for 10/12 hours. At the end you have enough gravy for the meal and it's not watery at all. A complete meal so just what you need after a long day in parks.

Have found that Waitrose sell italian sausages so will be trying the Clasic Marianara Sauce here too. We're going to try the Pot Roast here using Brisket.