COOKED WHISKEY-MOLASSES SHREDDED BEEF

By Clarabell

Ingredients

• 1 1 1/2 3 1" round roast (2 1/2 - 3 #), cut into 1" pieces
• 1 1 1/2 3 1" round roast (2 1/2 - 3 #), cut into 1" pieces
• 1 1 1/2 3 1" round roast (2 1/2 - 3 #), cut into 1" pieces
• 1/2 1/2 1/2 c whiskey
• 1/2 1/2 1/2 c whiskey
• 1/2 1/2 1/2 c whiskey
• 1/4 1/4 2 c plus 2 T applecider vinegar, divided
• 1/4 1/4 2 c plus 2 T applecider vinegar, divided
• 1/4 1/4 2 c plus 2 T applecider vinegar, divided
• 1 1 1 can (6oz) tomato paste
• 1 1 1 can (6oz) tomato paste
• 1 1 1 can (6oz) tomato paste
• 4 4 4 T packed brown sugar, divided
• 4 4 4 T packed brown sugar, divided
• 4 4 4 T packed brown sugar, divided
• 1/4 1/4 1/4 c molasses
• 1/4 1/4 1/4 c molasses
• 1/4 1/4 1/4 c molasses
• 1 1/2 1 1/2 1/2 t salt
• 1 1/2 1 1/2 1/2 t salt
• 1 1/2 1 1/2 1/2 t salt
• 1/2 1/2 1/2 t ground red pepper
• 1/2 1/2 1/2 t ground red pepper
• 1/2 1/2 1/2 t ground red pepper
• 1 1 1 T Dijon-style mustard
• 1 1 1 T Dijon-style mustard
• 1 1 1 T Dijon-style mustard
• 2 2 2 c shredded carrots
• 2 2 2 c shredded carrots
• 2 2 2 c shredded carrots
• 2 2 2 c diced granny apple
• 2 2 2 c diced granny apple
• 2 2 2 c diced granny apple

Preparation

Step 1

1. Place beef bottom round roast in 4-1/2 to 5 1/2 quart slow cooker. Combine whiskey, 1/4 c vinegar, tomato paste, 2 T brown sugar, molasses, salt and pepper, pour over roast. Cover and cook on high 4 -6 hours or on low 8-10 hours, or until beef is fork tender.
2. Remove roast from slow cooker, shred with 2 forks. Skim fat from sauce as needed. Return beef to slow cooker.
3. To make slaw: Combine remaining 2 T vinegar, remaining 2 T 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.