Savory Bloody Mary Pot Roast |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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I tried this last night and it's a keeper. The recipe comes from the old BH&G magazine, Hometown Favorites. I made the gravy in a separate saucepan on the stove. 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 |
Directions:
1. Trim fat from roast.
2. Cut slits in several places.
3. Insert a small slice of garlic into each slit.
4. In a 4 quart Dutch oven, brown roast on all sides in hot oil.
5. Remove from heat.
6. Drain off fat.
7. Combine Bloody Mary mix, the 1/4 cup vodka, horseradish, Worcestershire sauce, and the minced garlic; carefully pour over the roast.
8. Bake covered, in a 325ยบ oven for 2 to 2 1/2 hours or until very tender.
9. Transfer to a platter, reserving juices in Dutch oven.
10. Keep roast warm.
11. For gravy: measure cooking juices; skim off fat.
12. If necessary, add enough water to measure 1 1/2 cups of juices.
13. Return juices to Dutch Oven.
14. Combine the 2 tbsps vodka and the cornstarch; stir into juices.
15. Cook and stir over medium heat until bubbly; cook and stir for 1 minute more.
16. Slice meat thinly across the grain; serve with gravy.
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