I was so tempted to alter this recipe: ie:low sodium soy, beef broth instead of water, add some onion & fresh garlic, etc. But, I wanted to try just as written. Other than being just a "tiny" bit salty, it was 5-star-good, without any changes/additions. I wasn't looking for an oriental flavor, and was quite surprised that the soy did not impart that. My roast (chuck that I trimmed well)was 5 lbs and still partially frozen and I wanted to serve in 8 hours, so I used my high setting for 8, instead of low for 10-12. Was perfect: shredded nicely but not mushy/overcooked. Served it on toasted, & rubbed-with-fresh garlic, hard rolls: topped with swiss cheese and then broiled. This is a keeper as written except, I will use low sodium soy next time,is all. Thank you, Giselle. This is a great, EASY, and few ingredient recipe. And thank you, Recipe Exchange's "Sweetjam" for recommending.
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