I used a roast half the size of the one in the recipe but used the same amount of liquid. After 10 hours, there was no liquid left at all -- just enough to wet the beef once I shredded it. What's up with that? How do you get any liquid out of 1/2 cup of soy sauce. Maybe the beef I used wasn't fatty enough to produce anything else. But it was so unbelievably salty, we could barely eat it. My kids love salt and both of them commented on how over-salted it was. There you have it. Just my opinion. I agree with ALLICAT2U -- definitely need to add a bunch of water.
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I used a roast half the size of the one in the recipe but used the same amount of liquid....