Bloody Mary Pot Roast Recipes

BLOODY MARY POT ROAST

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.

BLOODY MARY POT ROAST

Steps:

• 1. Place a 22x18 inch piece of aluminum foil in an ungreased 9x13-inch baking pan.
• 2. Place beef in pan and add bloody mary mix, and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef.
• 3. Fold foil over and seal. Bake at 320 degrees for 6 hours or until tender. Yield 6 servings.

SAVORY BLOODY MARY POT ROAST

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.

PRESSURE-COOKER BLOODY MARY POT ROAST

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.