Slow-Cooked Whiskey-Molasses Beef recipe

Here's how to prepare Slow-Cooked Whiskey-Molasses Beef

1 beef bottom round roast (about

2½ lbs.), cut into 1-inch pieces

½ C. whiskey

¼ C. plus 2 T. apple cider

vinegar, divided

1 can (6 oz.) tomato paste

4 T. packed brown sugar, divided

¼ C. molasses

1½ tsp. salt

½ tsp. ground red pepper

1 T. Dijon-style mustard

2 C. shredded carrots

2 C. diced Granny Smith apple

Place roast in 4.5 to 5.5 quart slow cooker. Combine whiskey, ¼ C. vinegar, tomato paste, 2 T. 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.

Remove roast from slow cooker; shred. Skim fat as needed and return beef to slow cooker.

Meanwhile, combine remaining 2 T. vinegar, remaining 2 T. 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.

Cook's tip: Thinly sliced pears, celery, red cabbage, green cabbage or bell peppers or a slaw mix can be used in place of the carrots or apples. Serve as sandwiches, tacos, nachos or sliders.