Cook's Tip:

To prevent moisture loss which leads to freezer burn, make sure wrapping is airtight, and avoid partially thawing and refreezing.

Slow Cooked Whiskey-Molasses
Shredded Beef

      • 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.

  1. Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed.  Return beef to slow cooker.

  1. 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.
















































































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