I only have this recipe two stars AS IS with no changes, after extreme changes I would maybe push to 3, possibly four. I only prepared a 2lb. piece of meat, so all ingredients were divided in half (except for c. pepper which I only used a tiny dash). I used Tabasco as my option for the pepper sauce. After just 3 hours on Low, this meat was overdone, time for a 4lb. roast as listed would be between 8-10 hours total at High for the first 6...so my reduction in roast size should have been a total of 4-5 hours with 3 of them being on High...I can't imagine how tough the roast would have been then! Once cooking was through, the meat was very tough and dry, and there was no way it was going to "shred." There was so much liquid in the pot (and I even used less water than stated) that I would have had to drain off at least 3/4 of it if I were to proceed with the recipe as stated. After tasting the meat and discovering that not only was it dry, it was also Hot! Not spicy, I mean ATOMIC HOT. Hot enough to make you cough, yet strangely lacking any flavor besides HOT. Not wanting to waste food, I did a quick "rescue" which included adding about 3 cups of sour cream to the "sauce" and then thickening it, cutting the meat into tiny strips and soaking them in the sour cream'd sauce and then serving over rice in burritos with plenty of salsa to further soothe and cool the burn. I salute those of you who were able to make this as is and then actually consume it in it's original form!
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I only have this recipe two stars AS IS with no changes, after extreme changes I would maybe...