Savory Bloody Mary Pot Roast Recipes

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.

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.

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.

Steps:

• In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.

Steps:

• In a 8 quart saucepot, in the hot vegetable oil, brown roast on all sides.
• Spoon off fat.
• Stir in mushroom soup, onion soup mix and 1 cup water.
• Reduce heat to just above low.
• Cover, cook 2 hours.
• Add vegetables.
• Cover again, cook 45 minutes or until roast and vegetables are fork-tender.
• Remove roast and vegetables and keep warm.
• Stir together the flour and remaining 1/4 cup water until smooth.
• Gradually stir into soup mixture.
• Cook until mixture boils and thickens, stirring constantly.
• Serve the roast& veggies with the gravy on the side.

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.

Steps:

• Heat oven to 350°F.
• Place meat in shallow foil-lined pan; surround with vegetables.
• Mix remaining ingredients until blended; spoon over meat and vegetables. Cover.
• Bake 2 hours or until tender. Serve with vegetables and pan gravy.

Steps:

• In a Dutch oven, brown roast in oil.
• Remove and set aside. In the drippings, sauté onions and garlic until onions are tender.
• Return roast to Dutch oven.
• Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper.
• Cover and simmer for 2 to 3 hours or until tender.
• Remove roast to a serving platter and keep warm.
• Drain off all but 2 cups of pan juices.
• Combine flour and remaining water; stir into pan juices.
• Cook for 5 minutes or until thickened and bubbly.
• Slice roast and serve with gravy.