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
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.
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.