Slow-Cooked Whiskey-Molasses Shredded Beef
Looking for something new to serve during tailgates, parties, picnics or really any kind of gathering? Look no further than this shredded beef recipe, which is sure to please a crowd! (Or make it for a smaller group and freeze the leftovers for bonus meals. Cook once, eat twice? Yes, please.)
Ingredients
- 1 beef bottom round roast or beef chuck center roast (2 1/2 to 3 pounds), cut into 1-inch pieces
- ½ cup whiskey
- ¼ cup plus 2 tablespoons cider vinegar
- 1 6-ounce can tomato paste
- 4 tablespoons packed brown sugar, divided
- ¼ cup molasses
- 1½ teaspoons salt
- ½ teaspoon ground red pepper
- 1 tablespoon Dijon-style mustard
- 2 cups each shredded carrots and diced granny smith apple
Directions
- Place the roast in a 4-1/2 to 5-1/2 quart slow cooker. Combine the whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over the roast. Cover and cook on high 4 to 6 hours or on low 8 to 10 hours, or until beef is fork-tender.
- Remove the roast from the slow cooker and shred with two forks. Skim the fat from the sauce as needed. Return the beef to the slow cooker.
- To make the slaw: Combine the remaining 2 tablespoons of cider vinegar, 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 beef with slaw.
Total Recipe Time: High 4½ hours or low 8½ hours
Makes 8 servings
