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Slow-Cooked Whiskey-Molasses Shredded Beef

Slow-Cooked Whiskey-Molasses Shredded Beef

Here is a crockpot-friendly meal sure to have your family cleaning their plates and asking for seconds! This recipe is from Beef It’s What’s for Dinner.

Things you’ll need:

  • FSC Ranch Beef Bottom Round Roast (about 2-1/2 pounds)
  • 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

What you should do:

  • Place FSC Ranch Beef Bottom Round Roast in crockpot. 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 crockpot; shred with 2 forks. Skim fat from sauce as needed. Return beef to crockpot; stir to combine with sauce.
  • 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.