Ingredients

• 1 beef bottom round roast or beef chuck center roast (2.5-3 lbs), cut into 1-inch pieces
• 1/2 Cup whiskey
• 1/4 Cup plus 2 tablespoons cider vinegar, divided
• 1 (6 oz) can tomato paste
• 4 tablespoons packed brown sugar, divided
• 1/4 Cup molasses
• 1.5 teaspoons salt
• 1/2 teaspoon ground red pepper
• 1 tablespoon Dijon-style mustard
• 2 Cups shredded carrots
• 2 Cups diced Granny Smith Apples

Instructions

• 1. Place roast in 4.5-5.5 quart slow cooker. Combine whiskey, 1/2 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast. 

• 2. Cover and cook on HIGH for 4-6 hours or on LOW for 8-10 hours, or until beef is fork-tender.