"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bloody Mary Pot Roast Recipe

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This recipe for Bloody Mary Pot Roast, by , is from The OH Over 50 Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenn Avery
Added: Wednesday, April 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
One 3-pound boneless beef chuck roast
4 cloves garlic, thinly sliced
2 tablespoons olive oil
3/4 cup Bloody Mary mix (or hot-style tomato juice)
1/3 cup vodka,tequilla or beef broth
1 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
4 teaspoons cornstarch

Directions:
Directions:
Preheat oven to 325 degrees.

Trim excess fat from roast. Cut several slits in meat, making each about 1 inch deep. Insert a small slice of garlic into each slit. Brown roast in oil over medium high in a Dutch oven or large covered pot. Mix Bloody Mary mix, vodka, horseradish, and Worcestershire sauce in a small bowl; pour over roast. Bake, covered tightly with lid or foil, for 2 1/2 - 3 1/2 hours or until roast is very tender.

Transfer meat to platter and cover to keep warm. Mix cornstarch with 1 tablespoon water until smooth. Place Dutch oven on stovetop and bring cooking liquid to a boil; whisk in cornstarch mixture, cooking until thickened and glossy. Slice or chunk the meat and spoon on the gravy.

Personal Notes:
Personal Notes:
I also have cooked this recipe in a crockpot for 6-7 hours on low heat.

 

 

 

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