INGREDIENTS:

  • 1 beef Bottom Round Roast (about 2-1/2 pounds), cut into 1-inch pieces
  • 1/2 cup whiskey
  • 1/4 cup plus 2 tablespoons apple cider vinegar, divided
  • 1 can (6 ounces) 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 shredded carrots
  • 2 cups diced Granny Smith apple

COOKING:

    1. 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.
    2. 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.
    3. 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.

Cook’s 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.
ALTERNATE COOKING METHOD
  1. 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.)

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

350 CALORIES

18% *3.2g SAT FAT

18% DV **33g PROTEIN

66% DV4.1 mg IRON

25% DV5.4 mg ZINC

50% DV* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

 

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”