Speed Cooker Whiskey-Molasses Shredded Beef

February 27, 2019 • 0 comments

Speed Cooker Whiskey-Molasses Shredded Beef
Beef + Molasses + Whiskey = A cuddle up, cozy winter meal. This recipe is Instant pot & Speed Cooker friendly!


  • (1) Arm Roast
  • (1/2 Cup) Beef Broth
  • (1/2 Cup) Whiskey
  • (1/4 Cup + 2 Tbsp.) Cider Vinegar, divided
  • (6 oz.) Tomato Paste (1 can)
  • (4 Tbsp.) Brown sugar, packed and divided
  • (1/4 Cup) Molasses
  • (1 1/2 Tsp.) Salt
  • (1/2 Tsp.) Red pepper, ground
  • (1 Tbsp.) Dijon mustard
  • (2 Cups) Carrots, shredded
  • (2 Cups) Granny Smith apples, diced


Place beef roast in Instant Pot, adding 1/2 cup beef broth. Close and lock pressure cooker lid.

Use beef, stew or high-pressure setting; set time for 90 minutes.

When time is complete, use quick-release valve to release pressure; carefully remove lid.

Shred beef. Return it to the Instant Pot.

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.

To make the slaw: Combine remaining 2 tablespoons cider vinegar, 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 the slaw. Enjoy!

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