Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Bloody Mary Pot Roast

Submitted by: Mary on 10/21/2004
2352 views
2.61 avg rating
187 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

4 lb Boneless beef bottom round roast
3 Garlic cloves, sliced
2 T Oil
3/4 C Bloody Mary mix or hot style tomatoe juice

1/4 C Vodka
1 T Prepared horseradish
1/2 t Worcestershire sauce
1 Clove garlic, minced
2 T Vodka
1 t Xanthan gum

Directions

Trim fat from roast.



Cut slits in several places, making each slit about 1/2 inch long and 1 inch deep. 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, 1/4 cup vodka, horseradish, worcestershire sauce, and mince garlic. Carefully pour over roast. Bake, covered in a 325F degree oven 2 to 3 hours or until very tender.



Transfer roast 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. Return juices to dutch oven. Combine 2 T vodka and xanthan gum, stir into the juices. Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Slice meat thinly across the grain. Serve with gravy.

Servings

12

Calories

3

Time to prepare

25 minutes

Difficulty

Easy
 

Comments

 
 
Search