Slow-Cooked Whiskey-Molasses Shredded Beef
June 2018
Ingredients
- 1 beef bottom round roast 2 1/2 to 3 pounds, cut into 1-inch pieces
- 1/2 cup whiskey
- 1/4 cup plus 2 Tbs. apple cider vinegar divided
- 1 can 6 ounces tomato paste
- 4 Tbs. packed brown sugar divided
- 1/4 cup molasses
- 1 1/2 tsp. salt
- 1/2 tsp. ground red pepper
- 1 Tbs. Dijon-style mustard
- 2 cups shredded carrots
- 2 cups diced Granny Smith apple
Instructions
- Place beef bottom round roast in 4 1/2- to 5 1/2-quart slow cooker. Combine whiskey, 1/4 cup vinegar, tomato paste, 2 Tbs. brown sugar, molasses, salt and pepper; pour over roast. Cover and cook on high 4 to 6 hours or on low 8 to 10 hours, or until beef is fork-tender. Remove roast from slow cooker; shred with two forks. Skim fat from sauce as needed. Return beef to slow cooker.
- To make the slaw: Combine remaining 2 Tbs. vinegar, remaining 2 Tbs. brown sugar and mustard in large bowl. Add carrots and apples; mix well. Season with salt and black pepper, as desired. Refrigerate until ready to serve. Serve beef with slaw. Serves 8.
Notes
Cook’s Tip: Thinly sliced pears, celery, red cabbage, green cabbage or bell peppers, or a pre-packaged slaw mix can be used in place of the carrots or apples.
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