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.

• Ready In: 2 hrs 20 mins
• Serves: 10

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 325º 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.