This isn't your grandma’s shredded beef recipe—or is it?! Bottom Round Roast slow-cooked in sweetness and served with a carrot-apple slaw.
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.
Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed. Return beef to slow cooker.
To make the slaw: 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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 363 Calories; 8 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 84 mg Cholesterol; 725 mg Sodium; 31 g Total Carbohydrate; 5 g Dietary Fiber; 31 g Protein; 4.9 mg Iron; 5.5 mg Niacin; 0.5 mg Vitamin B6; 1.6 mcg Vitamin B12; 5 mg Zinc; 31.8 mcg Selenium; 116.1 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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