SAVORY BLOODY MARY POT ROAST
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
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
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
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
BLOODY MARY POT ROAST DINNER
I got this from an online recipe site - can't remember which but have it saved in Word to try. I still haven't but it sounds great! If you try it, please review it and let us all know how it is!
Provided by jovigirl
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 9
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 685.6, Fat 45, SaturatedFat 18, Cholesterol 157, Sodium 922.9, Carbohydrate 20.7, Fiber 3, Sugar 7.5, Protein 43.9
BLOODY MARY POT ROAST WITH FALL VEGETABLES
Make and share this Bloody Mary Pot Roast With Fall Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 10h45m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a saute pan; brown roast on all sides in hot oil over med-high heat, about 12 minutes total.
- Remove roast from pan; place meat in a 5 to 6 quart slow cooker.
- Deglaze the pan with broth, scraping up brown bits.
- Stir in vegetable juice, horseradish, celery seed, and bay leaf; pour mixture into slow cooker.
- Arrange leeks, celery, rutabaga, and bell pepper on top of meat.
- Cover slow cooker, cook until meat and vegetables are tender--on high heat setting for 4-5 hours, or on low heat setting for 9-10 hours.
- Using a slotted spoon, remove meat and vegetables to a serving platter; cover and keep food warm.
- Transfer juices from slow cooker to a saucepan; skim off fat.
- Stir cold water into flour; stir flour mixture into juices in sauepan; cook over medium heat until gravy is thickened, 2 minutes.
- Stir parsley, vodka, and vinegar into gravy in saucepan.
- Season gravy with hot pepper sauce, salt, and pepper.
- Serve gravy over pot roast, vegetables, and noodles (if desired).
- Garnish each serving with celery leaves.
Nutrition Facts : Calories 79.2, Fat 3.6, SaturatedFat 0.5, Sodium 107.8, Carbohydrate 9.2, Fiber 1.3, Sugar 2.9, Protein 1.2
PRESSURE-COOKER BLOODY MARY POT ROAST
When I picked up a bottle of Bloody Mary mix, the clerk said she sometimes uses it to marinate a roast. I gave that a try and then decided to add more of the flavors that others love in a Bloody Mary. -Renee Page, Rochelle, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl or shallow dish combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally., Drain beef, discarding marinade. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onions; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel., Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.
Nutrition Facts : Calories 299 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 429mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 31g protein.
BLOODY MARY SALAD
From Culinary Tour magazine. Chicken broth can be substituted for the vodka if you wish. This is fun to serve to guests because they are each given a "shot glass" of dressing for pouring over the salad! No ID required.
Provided by COOKGIRl
Categories Vegetable
Time 30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 22
Steps:
- DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
- Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
- Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
- SALAD: Toss remaining ingredients together and season with salt and pepper.
- Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.
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