Just keep it moist. I have a weird crowd at work, so I use 2 pots. One has a "sweet' and the other is a basic Vinaigrette. I usually have 5 pounds in each pot and load it at 7am for a noon lunch. Set to low, keep an eye out for any thickening or drying. Be prepared with some apple juice for a thinner if needed.. There were a couple of small 5 ponders I did that seemed a little dry that springed right back to life with some apple juice and some Italian salad dressing.
Vac-seal if you have one. Make's great lunch sized portions that keep a long time frozen.