Slow-Cooked Whiskey Molasses Shredded Beef

Ingredients

• 1 Grass Fed 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
• 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 each shredded carrots and diced granny smith apple

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 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.