Slow Cooker Bourbon-Molasses Shredded Beef with Carrot Apple Slaw

Main Ingredient: Black Canyon® Angus Beef Bottom Round, Boneless Chuck Arm or Blade Roast
Servings: 8

Recipe

Ingredients

1 1 Black Canyon® Angus Beef Bottom Round, Boneless Chuck Arm or Blade Roast (2 1/2 to 3 pounds), cut into 1-inch pieces
1/2 1/2 cup bourbon whiskey
1/4 cup plus 2 tablespoons 1/4 cup plus 2 tablespoons apple cider vinegar, divided
1 1 can (6 ounces) tomato paste
4 4 tablespoons packed brown sugar, divided
1/4 1/4 cup molasses
1-1/2 1-1/2 teaspoons salt
1/2 teaspoon 1/2 teaspoon ground red pepper
1 1 tablespoon Dijon-style mustard
2 2 cups shredded carrots
2 2 cups diced Granny Smith apple

Instructions

  1. Place beef roast in 4-1/2 to 5-1/2-quart slow cooker. Combine bourbon, 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 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.

Cook's Tips:

 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.

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, bourbon, 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.)

Nutritional Information

Nutrition information per serving: 363 Calories; 8 g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 84 mg Cholesterol; 725 mg Sodium; 31 g Total Carbohydrate; 5 g Dietary Fiber; 31 g Protein; 4.9 mg Iron; 5.5 mg Niacin; 0.5 mg Vitamin B6; 1.6 mcg Vitamin B12; 5 mg Zinc; 31.8 mcg Selenium; 116.1 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.