• Tweet

WHISKEY MOLASSES SHREDDED BEEF ala SLOW COOKER with APPLE CARROT SLAW
2 1/2-3 pound Beef Bottom Round Roast, cut into 1-inch pieces
1/2 cup whiskey (I like Jack Daniels Tennessee Honey)
1/4 cup apple cider vinegar
6 ounces tomato paste
2 tablespoons packed brown sugar
1/4 cup molasse1/4 cup PURE maple syrup
2 tablespoons QUALITY honey
1-1/2 teaspoons salt
1/2 teaspoon ground red pepper

• Place roast in 4-6 quart slow cooker.
• Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, maple syrup, honey, 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 2 forks.
• Skim fat from sauce as needed.
• Return beef to slow cooker.
• Serve beef with slaw.

ALTERNATE COOKING METHOD This recipe can also be made in a pressure cooker.

• Place beef Bottom Round Roast in pressure cooker; add 1/2 cup beef broth.
• Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer.
• Use quick-release feature to release pressure; carefully remove lid.
• Shred beef; return to pressure cooker.
• Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan and simmer 20 to 25 minutes until desired consistency is reached.
• Combine sauce and shredded beef.

APPLE CARROT SLAW

2 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon mayonnaise
2 cups shredded carrots
2 cups diced granny smith apple
1/4 cup golden raisins

• Whisk together the remaining 2 tablespoons vinegar, mayonnaise and remaining 2 tablespoons brown sugar in large bowl.
• Add carrots, apples and golden raisins; toss until well coated.
• Season with salt and black pepper, as desired.
• Refrigerate until ready to serve.