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SLOW-COOKED WHISKEY-MOLASSES SHREDDED BEEF

Tender, slow-cooked shredded beef with flavors of whiskey and molasses, served with a crisp, carrot slaw. The best part? Your leftovers won't go to waste! Scroll down to see how you can make every bite count.
Recipe courtesy of Beef. It's What's For Dinner; image courtesy of The Lickley Family.
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Total Time 10 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 beef bottom round roast about 2-1/2 lbs, cut into 1-inch pieces
  • 1/2 cup whiskey
  • 1/4 cup apple cider vinegar plus 2 tbsp, divided
  • 1 can tomato paste (6 oz)
  • 4 tbsp brown sugar packed, divided
  • 1/4 cup molasses
  • 1-1/2 tsp salt
  • 1/2 tsp ground red pepper
  • 1 tbsp Dijon-style mustard
  • 2 cups shredded carrots
  • 2 cups Granny Smith apple diced
  • salt and black pepper to taste

Method
 

With a slow cooker:
  1. Place roast in 4-1/2 to 5-1/2 quart slow cooker. Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper. Pour mixture over roast. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours (until beef is fork-tender).
  2. Remove roast from slow cooker and shred using two forks. Skim fat from sauce as needed. Return beef to slow cooker and stir to combine with sauce.
  3. Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons brown sugar and mustard in a large bowl. Add carrots and apples; mix well. Season with salt and black pepper, as desired. Refrigerate until ready to serve. Serve on the side.
With a pressure cooker:
  1. Add beef and 1/2 cup beef broth to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker and set the cooker timer for 90 minutes.
  2. Use quick-release feature to release pressure and carefully remove lid. Shred beef using two forks; return to pressure cooker. 
  3. Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and red pepper in small saucepan. Simmer 20 to 25 minutes until desired consistency is reached. Combine sauce and shredded beef. 
  4. Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons brown sugar and mustard in large bowl. Add carrots and apples; mix well. Add salt and black pepper to taste. Refrigerate until ready to serve. Serve on the side.

Notes

Leftovers? No problem.

Check out the recipes below to make every bite count.
BEEFY SWEET POTATO HASH
SPICY BEER-BRAISED BEEF TACOS