The bottom round roast is a cut of beef from the hind leg of a cow. This lean and inexpensive cut is prized for its opulent, meaty flavor, but is often less tender than other premium cuts such as ribeye or sirloin. Its leanness makes it an excellent candidate for leisurely cooking, a method that transforms tougher cuts into melt-in-your-mouth masterpieces.
Why leisurely cooking works
Slowly cooking a round roast from the bottom requires patience and gentle heating. This process breaks down the connective tissue of the meat, turning it into gelatin and creating a exquisite texture. Low, constant heat combined with moisture – such as a broth, sauce or marinade – prevents the meat from drying out. This technique is ideal for recipes such as shredded beef, where the ultimate goal is juicy, flavorful and tender meat.
For best results, clear a tidy work area and trim off excess fat before cooking, but don’t remove all of it – this adds flavor and moisture. Additionally, after cooking, allow the meat to rest for a while to absorb the juices and make grinding easier.
The sweetness of molasses
Molasses is a versatile natural sweetener with a bold, intricate flavor. Obtained from sugar cane or sugar beets in the sugar production process, molasses comes in a variety of varieties, including lithe, murky and black. Dark molasses is often preferred for cooking because it provides a balance between sweetness and a mighty, slightly piquant flavor.
Used in recipes such as shredded beef with whiskey and molasses, molasses adds depth to a dish, complementing the savory richness of the beef with a touch of sweetness and a hint of bitterness. Its chunky consistency also helps create a glossy, well-balanced sauce.
Tips for cooking with molasses
- Pair wisely: Molasses goes well with spices like cinnamon, cloves, and smoked paprika, which can enhance its balmy, earthy notes.
- Measure carefully: Its bold flavor can easily overpower a dish, so employ molasses sparingly unless you’re aiming for a dominant sweet and piquant profile.
- Watch out for viscosity: When measuring, coat the spoon or cup with a slim layer of oil to prevent sticking and ensure basic pouring.
The perfect combination
The combination of a slow-cooked round bottom roast with a molasses-based sauce is a hit. Slow cooking tenderizes the meat, and the molasses gives it a subtle sweetness that enhances the natural flavor of the beef. Whether you serve this dish over mashed potatoes, in salads, or with roasted vegetables, it’s a hearty, comforting meal that highlights the beauty of leisurely cooking and the depth that molasses can bring to your kitchen.
For more beef inspiration, check out cuts like roast pork neck Or bridgewhich are equally fantastic for leisurely cooking and experimenting with bold flavors. Have fun cooking!
Slow cooked shredded beef with whiskey and molasses
This isn’t your grandma’s shredded beef recipe – is it? Bottom round roast, slow-cooked in sweetness, served with carrot-apple salad.
- 1 Round roast beef with bottom about 2-1/2 pounds, cut into 1-inch pieces
- 1/2 cup whiskey
- 1/4 cup plus 2 tablespoons of apple cider vinegar divided
- 1 Power 6 ounces tomato paste
- 4 spoons packaged brown sugar divided
- 1/4 cup molasses
- 1-1/2 teaspoons salt
- 1/2 teaspoon ground red pepper
- 1 spoon Dijon style mustard
- 2 cups shredded carrots
- 2 cups diced Granny Smith apple
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Place the beef round roast in a 4-1/2- to 5-1/2-quart leisurely cooker. Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over the roast. Cover and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours or until beef is tender.
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Remove roast from leisurely cooker; shred with 2 forks. If necessary, degrease the sauce from fat. Return beef to leisurely cooker; stir until combined with the sauce.
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Meanwhile, in a immense bowl, combine the remaining 2 tablespoons vinegar, the remaining 2 tablespoons brown sugar, and the mustard. Add carrots and apples; mix well. Season with salt and black pepper as desired. Store in the refrigerator until serving. Serve the beef with salad.
An alternative cooking method
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This recipe can be prepared in a 6-liter electric pressure cooker. Place the round beef roast in the pressure cooker; add 1/2 cup beef broth. Close and lock the pressure cooker lid. Use beef, stew or high pressure setting on your pressure cooker; program 90 minutes on the pressure cooker timer. Use the quick release function to release the pressure; carefully remove the lid. Shredded beef; return to the pressure cooker. In a miniature pot, combine the cooking liquid, whiskey, 1/4 cup apple cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper. Simmer for 20 to 25 minutes until desired consistency is achieved. Combine sauce and shredded beef. Continue with the instructions in step 3. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at altitudes less than 900 meters may require slightly less cooking time. Please refer to the manufacturer’s instructions.)
Serving suggestion: Sandwiches, tacos, nachos or sliders.
Calories: 350kcalCarbohydrates: 25GProtein: 33GFat: 9.1GSaturated fats: 3.2GPolyunsaturated fats: 0.4GMonounsaturated fats: 3.8GTrans fat: 0.1GCholesterol: 92mgSodium: 607mgPotassium: 662mgFiber: 2.4GSugar: 20.2GCalcium: 40.1mgIron: 4.1mg
