Here’s a great recipe for a bottom round or chuck roast.  It’s so simple.  You throw all the ingredients into a slow cooker including whiskey, molasses and brown sugar.  Cook for several hours and you’ll have delicious, tender shredded beef. Serve with cole slaw and you have an easy summer dinner.

Slow-Cooked Whiskey-Molasses Shredded Beef  Print This Post

Total Recipe Time: HIGH 4-1/2 hours or LOW 8-1/2 hours

Makes 8 servings.

INGREDIENTS

• 1 beef Bottom Round Roast or beef Chuck Center Roast (2 1/2 to 3 pounds), cut into 1-inch pieces
• 1/2 cup whiskey
• 1/4 cup plus 2 tablespoons cider vinegar, divided
• 1 (6 ounce can) tomato paste
• 4 tablespoons packed brown sugar, divided
• 1/4 cup molasses
• 1-1/2 teaspoons salt
• 1/2 teaspoon ground red pepper
• 1 tablespoon Dijon-style mustard
• 2 cups shredded carrots
• 2 cups diced Granny Smith apples

INSTRUCTIONS

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 fork-tender.
2. 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.

Nutrition information per serving: 363 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 84 mg cholesterol; 725 mg sodium; 31 g carbohydrate; 5.0 g fiber; 31 g protein; 5.5 mg niacin; 0.5 mg vitamin B6; 1.6 mcg vitamin B12; 4.9 mg iron; 31.8 mcg selenium; 5.0 mg zinc; 116.1 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.