Slow-Cooked Whiskey-Molasses Shredded Beef --
Lean Cut
  • Total Recipe Time: HIGH 4-1/2 hours or LOW 8-1/2 hours
  • Makes 8 servings.


  1. 1 beef Bottom Round Roast or beef Chuck Center Roast (2 1/2 to 3 pounds), cut into 1-inch pieces
  2. 1/2 cup whiskey
  3. 1/4 cup plus 2 tablespoons cider vinegar
  4. 1 (6 ounce can) tomato paste
  5. 4 tablespoons packed brown sugar, divided
  6. 1/4 cup molasses
  7. 1-1/2 teaspoons salt
  8. 1/2 teaspoon ground red pepper
  9. 1 tablespoon Dijon-style mustard
  10. 2 cups each shredded carrots and diced granny smith apple


  1. 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.
  2. Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed.  Return beef to slow cooker.
  3. 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. 
  • Test Kitchen Tips
  • Thinly sliced pears, celery, red cabbage, green cabbage or bell peppers, or a pre-packaged slaw mix can be used in place of the carrots or apples.
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