Slow-Cooked Whiskey-Molasses Shredded Beef
Servings Prep Time
8 2minutes
Cook Time
Servings Prep Time
8 2minutes
Cook Time
  • 2 1/2 -3pounds Beef Bottom Round Roastor beef Chuck Center Roast, cut into 1-inch pieces
  • 1/2cup beef broth
  • 1/2cup whiskey
  • 1/4cup + 2 tablespoons cider vinegardivided
  • 6ounce tomato paste 1 cans
  • 4tablespoons brown sugarpacked, divided
  • 1/4cup molasses
  • 1-1/2teaspoons salt
  • 1/2teaspoon red pepperground
  • 1tablespoon Dijon mustard
  • 2cups carrotsshredded
  • 2cups Granny Smith applesdiced
  1. Place beef roast in Instant Pot, adding 1/2 cup beef broth. Close and lock pressure cooker lid.
  2. Use beef, stew or high-pressure setting; set time for 90 minutes.
  3. When time is complete, use quick-release valve to release pressure; carefully remove lid.
  4. Shred beef. Return it to the Instant Pot.
  5. Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan.
  6. Simmer 20 to 25 minutes until desired consistency is reached. Combine sauce and shredded beef.
  7. 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.
  8. Serve beef with the slaw. Enjoy!