Actually, the recipe doesn't come off as too strongly flavored (IMO) and the long slow cooking produces plenty of liquid so I've never had to add more than the 1/2 c. of water. As stated, it's important to not raise the lid so all the moisture is retained in the slow cooker. I have substituted wine or stock to see if there was a difference and I could not detect any flavor difference so I continue to add the water.
When I reheat the shredded beef for sandwiches I usually let it simmer for a while to allow the juices to reduce a bit for a thicker "sauce" (so it doesn't soak into the toasted buns too much).
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