3 Reviews

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

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Joanna D. September 20, 2015

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.

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AngAustinBrody June 28, 2009

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!

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cookalot #2 October 26, 2008
Beef on a Bun