•    Time: 70 min
  •    Serving Size: 8

Ingredients

  • 1 beef Bottom Round Roast or beef Chuck Center Roast (2 1/2 to 3 pounds), cut into 1-inch pieces
  • 1/2 cup whiskey
  • 1/4 cup plus 2 tablespoons cider vinegar
  • 1 (6 ounce) can 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
  • 1 cup shredded carrots 
  • 2 cups green cabbage
  • 1 cup purple cabbage
  • 1/2 cup red pepper, diced
  • 1/4 cup green onion, sliced

Pressure Cooker Instructions

  • 1. Place beef 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 70 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Remove beef and set aside. Turn off pressure cooker. 

  • 2. Add whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper to cooking liquid in pressure cooker. Set pressure cooker to "Soup / Broth". Simmer 20-25 minutes until mixture is reduced and desired consistency is reached. 

  • 3. Combine beef with sauce in pressure cooker and shred. 

  • 4. Serve with slaw or on a bun. 

slow COOKER INSTRUCTIONS

  • 1. Place 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.

To make the slaw: Combine remaining 2 tablespoons cider vinegar, 2 tablespoons brown sugar and mustard in large bowl.  Add carrots and cabbage; mix well. Season with salt and black pepper as desired.  Refrigerate until ready to serve. Serve beef with slaw. 

Cook's Tip: Thinly sliced apples, pears, celery, or a pre-packaged slaw mix can be used for added variety