10 HRS 30 MINS
Time to Cook
Alternate Cooking Method
Place beef Bottom Round 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; stir to combine with sauce.
Meanwhile, combine remaining 2 tablespoons vinegar, remaining 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.
Cooking Tip:Thinly sliced pears, celery, red cabbage, green cabbage or bell peppers, or a pre-packaged slaw mix can be used in place of the carrots or apples.Serving Suggestion: Sandwiches, tacos, nachos or sliders.
This recipe can be made in a 6-quart electric pressure cooker. Place beef Bottom Round Roast in pressure cooker; add 1/2 cup beef broth. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Shred beef; return to pressure cooker. Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan. Simmer 20 to 25 minutes until desired consistency is reached. Combine sauce and shredded beef. Continue as directed in Step 3. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition information per serving: 350 Calories; 81.9 Calories from fat; 9.1g Total Fat (3.2 g Saturated Fat; 0.1 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat;) 92 mg Cholesterol; 607 mg Sodium; 25 g Total Carbohydrate; 2.4 g Dietary Fiber; 20.2 g Total Sugars; 33 g Protein; 14.2 g Added Sugars; 40.1 mg Calcium; 4.1 mg Iron; 662 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 5.8 mg NE Niacin; 0.5 mg Vitamin B6; 1.8 mcg Vitamin B12; 207 mg Phosphorus; 5.4 mg Zinc; 36.6 mcg Selenium; 124 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium, and Phosphorus.