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.

AdministratorRecipesArkansas Beef Council,Julie Turner-Crawford,main dish,Missouri,Phillipsburg,Slow-Cooked Whiskey-Molasses Shredded BeefSubmitted 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...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma