Submitted by: Julie Turner-Crawford, Phillipsburg, Mo.
Ingredients:
• 1 beef Bottom Round roast (about 2 1/2 pounds), cut into 1-inch pieces
• 1/2 C whiskey
• 1/4 C plus 2 tablespoons apple cider vinegar, divided
• 1 can (6 ounces) tomato paste
• 4 Tbsp packed brown sugar, divided
• 1/4 C molasses
• 1 1/2 tsp salt
• 1/2 tsp ground red pepper
• 1 Tbsp Dijon-style mustard
• 2 C shredded carrots
• 2 C diced Granny Smith apple
Directions:
Place roast in 4 1/2 to 5 1/2 quart slow cooker. Combine whiskey, 1/4 C vinegar, tomato paste, 2 Tbsp 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 two forks. Skim fat from sauce as needed. Return beef to slow cooker; stir to combine with sauce. Meanwhile, combine remaining 2 Tbsp vinegar, remaining 2 Tbsp 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. This is a great recipe from the Arkansas Beef Council.
