2 1/2 -3poundsBeef Bottom Round Roastor beef Chuck Center Roast, cut into 1-inch pieces
1/4cup + 2 tablespoonscider vinegardivided
6ouncetomato paste 1 cans
4tablespoonsbrown sugarpacked, divided
2cupsGranny Smith applesdiced
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.