[Tilted Irish Kilt]

CottonBall :" .. My meat never got beyond bright red/pink in my other crockpots at that point..."

I foresee an 'instant read' thermometer in your future.
The only way to avoid boiling away on a low setting, is to add the meat after the crock starts boiling away.
The 'instant read' will allow you to cook the meat to exactly what level of doneness ( is that a word?) that you desire.

[CottonBall]

Yeah, but in that case I might as well cook it on the stove. I do have thermometers. My point was more that the environmental Nazis ruined slow cookers. They are no longer “slow”. I’m going to cherish the one I bought in the 90s and use it judiciously :-)