Savory Bloody Mary Pot Roast

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READY IN: 2hrs 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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