This is just the way my cousin from Calgary makes it. I don't have a slow cooker so I cooked it in a cast iron casserole. It dried out a bit so when I shredded the beef I added the same amount of sauce again and left it at 130c for am hour. It was perfect
SO so so so sooooooo good! I used a deer roast and it turned out excellent. We were eating "venison" on a bun for 5 days. I thought the amount of sauce was perfect. After it sat in the fridge for a day, the sauce soaked into the meat. Thanks for the awesome recipe.
This was great! I think I would cut the sauce in half though, as there was way too much for me. Thanks for the recipe!