- (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!