Slow-Cooked Whiskey-Molasses Shredded Beef

Recipe Slow-Cooked Whiskey-Molasses Shredded Beef

Looking for something new to serve during tailgate parties, picnics or family gatherings? This beef recipe is sure to please the taste buds!


  • 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


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 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.

To make the slaw: Combine remaining 2 tablespoons cider vinegar, 2 tablespoons 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. 


Total Recipe Time: High 4½ hours or low 8½ hours

Makes 8 servings