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Bloody Mary Pot Roast Recipe

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This recipe for Bloody Mary Pot Roast is from The OH Over 50 Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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