Bloody Mary Pot Roast Food

SAVORY BLOODY MARY POT ROAST

Savory Bloody Mary Pot Roast image

I tried this last night and it's a keeper! The recipe comes from the old BH&G magazine, Hometown Favorites. I made it as posted but I do not have an oven-safe Dutch oven so I transferred the meat to a baking dish after browning, poured the sauce over and baked. I made the gravy in a separate saucepan on the stove.

Provided by Lvs2Cook

Categories Roast Beef

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 lb) boneless bottom round roast
3 cloves garlic, thinly sliced
2 tablespoons oil
3/4 cup bloody mary mix or 3/4 cup spicy vegetable juice
1/4 cup vodka or 1/4 cup water
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1 clove garlic
2 tablespoons vodka or 2 tablespoons water
4 teaspoons cornstarch

Steps:

Trim fat from roast.
Cut slits in several places.
Insert a small slice of garlic into each slit.
In a 4 quart Dutch oven, brown roast on all sides in hot oil.
Remove from heat.
Drain off fat.
Combine Bloody Mary mix, the 1/4 cup vodka, horseradish, Worcestershire sauce, and the minced garlic; carefully pour over the roast.
Bake covered, in a 325º oven for 2 to 2 1/2 hours or until very tender.
Transfer to a platter, reserving juices in Dutch oven.
Keep roast warm.
For gravy: measure cooking juices; skim off fat.
If necessary, add enough water to measure 1 1/2 cups of juices.
Return juices to Dutch Oven.
Combine the 2 tbsps vodka and the cornstarch; stir into juices.
Cook and stir over medium heat until bubbly; cook and stir for 1 minute more.
Slice meat thinly across the grain; serve with gravy.

BLOODY MARY POT ROAST

Bloody Mary Pot Roast image

In response to a request. I think I found this recipe on the back of the reynolds foil bag boxes. It turns out a tender roast that is easy to clean up afterward because it is sure to be eaten up!

Provided by TishT

Categories Roast Beef

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs boneless chuck roast
6 ounces bloody mary mix (canned)
1/2 cup red wine
2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1 (1/4 ounce) envelope dry onion soup mix
8 small onions
3 medium carrots, cut into 1-inch, pieces
1 stalk celery, cut into 1-inch, pieces

Steps:

Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan.
Place beef in pan, and add Bloody Mary mix and wine.
Sprinkle with flour, pepper, and onion soup mix.
Arrange vegetables around beef.
Fold foil over and seal.
Bake at 350°F for 2 hours or until tender.

Nutrition Facts : Calories 660.5, Fat 44.6, SaturatedFat 18, Cholesterol 156.6, Sodium 258.7, Carbohydrate 15.7, Fiber 2.4, Sugar 5.9, Protein 43.3

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