Slow-Cooked Whiskey-Molasses Shredded Beef

By: Beef It's What's For Dinner

Slow-Cooked Whiskey-Molasses Shredded Beef
cuisine icon Cuisine
American
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Keywords
1-2 hours, 8, american, beef bottom round roast, beef broth, brown sugar, carrots, cider vinegar, contributed, cook 90 min, dijon mustard, easy, granny smith apples, molasses, prep 2 min, red pepper, salt, tomato paste, whiskey

prep icon Prep Time
2 min
cook icon Cook Time
90 min

serving icon Servings
8
Ingredients
  • 2 1/2 -3 pounds Beef Bottom Round Roast
  • 1/2 cup beef broth
  • 1/2 cup whiskey
  • 1/4 cup + 2 tablespoons cider vinegar
  • 6 ounce tomato paste
  • 4 tablespoons brown sugar
  • 1/4 cup molasses
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon red pepper
  • 1 tablespoon Dijon mustard
  • 2 cups carrots
  • 2 cups Granny Smith apples
Instructions
  • Place beef roast in Instant Pot, adding 1/2 cup beef broth. Close and lock pressure cooker lid.
  • Use beef, stew or high-pressure setting; set time for 90 minutes.
  • When time is complete, use quick-release valve to release pressure; carefully remove lid.
  • Shred beef. Return it to the Instant Pot.
  • Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan.
  • Simmer 20 to 25 minutes until desired consistency is reached. Combine sauce and shredded beef.
  • 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 the slaw. Enjoy!
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