1 beef Backside Spherical Roast (about 2 1/2 lbs.), minimize into 1-inch items
1/2 C. whiskey
1/4 C. plus 2 T. apple cider vinegar, divided
1, 6 oz. can tomato paste
4 T. packed brown sugar, divided
1/4 C. molasses
1 1/2 tsp. salt
1/2 tsp. floor pink pepper
1 T. Dijon-style mustard
2 C. shredded carrots
2 C. diced Granny Smith apple
Place roast in 4.5 to five.5 quart gradual cooker. Mix whiskey, 1/4 C. vinegar, tomato paste, 2 T. brown sugar, molasses, salt and pepper; pour over roast. Cowl and cook dinner on excessive 4 to six hours or on low 8 to 10 hours, or till beef is fork-tender.
Take away roast from gradual cooker; shred with two forks. Skim fats from sauce as wanted. Return beef to gradual cooker; stir to mix with sauce.
In the meantime, mix remaining 2 T. vinegar, remaining 2 T. brown sugar and mustard in massive bowl. Add carrots and apples; combine properly. Season with salt and black pepper, as desired. Refrigerate till able to serve. Serve beef with slaw.
