Pot Roast in the Crock Pot

The first picture above is my son eating this at dinner (with his Hempmilk mixed with coocnut milk!) The second picture above is what it looks like BEFORE it cooks.

This is the first time I've ever made a gluten-free, casein-free (GFCF) pot roast! This recipe is based on one my friend, Stacey, sent me. Unfortunately, the "real" one contains no-no's like onion soup mix (contains monosodium glutamate, or "MSG"), cream of mushroom soup (casein), and red wine (the salicylates in red grapes make my son hyper). So I had to make some stuff up along the way.

This meal turned out TASTING good, but it LOOKED not-so-good! For some reason, the potatoes got really mushy and kind of disintegrated.

I will keep trying on this recipe and will post an update if I can figure out how to make it better! If you have any ideas, post a comment and let me know!

Ingredients:
1-2 potatoes (peeled, chopped)
1-1/2 pound boneless beef roast
1/2 bag peeled baby carrots
1 onion (peeled, quartered)
2/3 cups mushrooms (sliced or chopped)
1/2 carton GF beef broth
1/4 cup coconut milk
2 Tbsp. vinegar (mine was white vinegar infused with pear!)
2 Tbsp. salt
2 tsp. minced garlic (this seems to "cut" the sweetness of the coconut milk)

Directions:
Add ingredients to crock pot in the following order: potatoes, beef, carrots, vinegar, salt, broth mixed with coconut milk, onions, mushrooms. Cover and cook on high for 6 hours then turn to low for 2-3 hours.

UPDATE UPDATE UPDATE
A fellow poster on the GFCFKids yahoo group , Leo, says that the potatoes may have gotten overcooked. She said she will try the recipe with 4 hours on high and then work from there.
UPDATE UPDATE UPDATE