I've done a search and found conflicting answers - does the food in a slow cooker really need to be completely covered in liquid? I used my new one for the first time yesterday, and that's what the instruction booklet says. I used the proportions in the recipe that i was sort of following, and my chuck roast was less than half covered. So I added more broth and 8 hours later I had basically a pot roast floating in vegetable soup. It tasted great, but wasn't quite what I was going for. Thanks in advance for your advice.