This is very interesting to me because of the experience I had with my slow cooker this weekend. I made a stew, which usually I make in a cast iron dutch oven and bake at 350 for 90 minutes. However, we were going to be out of the house for 5 hours, so I decided to put it in the slow cooker instead. We were gone for 11 hours instead of 5, and I was worried about it. When we got home, the stew was perfect. I sampled it before putting it away for the night; the beef was tender, the sauce was as delicious as my normal dutch-oven version. The next morning around 8, I put it back in the slow cooker on "warm", to warm the crock up gradually, then turned it on "cook". We ate around 4 pm, and while it tasted good, the meat was a bit chewy and stringy. I think it got overcooked. I think heating it up slowly the next day was too much, I should have just put it in the dutch oven and heated it just before serving.