Bloody Mary Pot Roast

Bloody Mary Pot Roast

Here’s an oldie but a goodie recipe, a pot roast with a Bloody Mary sauce. Of course, you’re not going to get tipsy and it’s perfectly fine for children! If there’s any concern about the alcohol, substitute white or white wine vinegar.

Bloody Mary Pot Roast
Bloody Mary Pot Roast

The sauce that forms as the Pot Roast cooks away is seriously good! You’ll want to serve mashed potatoes if you’re like us, but noodles or rice will work. You can also add potatoes, carrot, celery, etc. to the pot roast during the last hour of cooking. Go with the mashed, tho, lol!

This Bloody Mary Pot Roast is always a hit at our house; my daughter’s family loves it and my folks raved when I served it to them. I think you’ll like it too. It doesn’t hurt that it’s easy, either! 🙂

Bloody Mary Pot Roast
Bloody Mary Pot Roast with Oven Roasted Root Vegetables

Bloody Mary Pot Roast

  • Servings: 8
  • Difficulty: easy
  • Print

  • 3 1/2 pounds chuck roast
  • 2 cloves garlic sliced
  • salt & pepper
  • 1 1/2 cups spicy V-8 vegetable juice (or tomato juice)
  • 1 clove garlic minced
  • 1 tablespoon prepared horseradish
  • 1 tablespoon prepared mustard (almost any kind will be fine)
  • 1 tablespoon Vodka, substitute white wine or just white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon cornstarch
  • 1/4 to 1/2 cup water

Preheat oven to 400 degrees. Place roast in pan and poke numerous holes in, enough to insert the slices of garlic, and fill with the garlic slices. Season with salt and pepper. Roast for 15 minutes, uncovered.

While meat is roasting, stir together the remaining ingredients except for the water and cornstarch.

Reduce heat to 350 degrees, pour sauce over meat and bake, covered, about two and a half hours, or until roast is fork tender. Baste several times with sauce and watch to make sure the liquid isn’t in danger of burning. Add a little water if it appears too dry.

Remove meat to platter and let it rest for 15 minutes before carving. Make sauce by dissolving cornstarch into the water and adding to the pan drippings (defatted if necessary.) Bring to a simmer, stirring, then pour into a gravy boat.

Serve meat with sauce.

Note: Vegetables like potatoes and/or carrots may be added during the last hour of cooking if you’d like to make this a one pot meal.

from the kitchen of http://www.frugalhausfrau.com

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You know I’ll be bringing this to our Throwback Thursday #31 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!

Of course, I can’t miss bringing this to Fiesta Friday #112, hosted by Angie and cohosted this week by Natalie @ Kitchen, Uncorked and Hilda @ Along The Grapevine. Wow, 112 consecutive weeks!

20 thoughts on “Bloody Mary Pot Roast”

  1. I’ve learned to love a Bloody Mary rice dish, this pot roast might be my new favorite way to celebrate the Bloody Mary. What a great idea! Eating and drinking the alcohol! Heh I sound like a boozer.

  2. Oh my gosh, you are killing me with these killer recipes, lol! I am SO going to make this soon. I’ve been telling hubby I am bored of our “standard” pot roast recipe with beef broth and red wine. Ho hum, right? This is now on my “to make list.” Thank you!!!!

  3. I’m absolutely going with mashed potatoes and I’m drowning my plate in that sauce – sounds so amazing! Perfect for a Sunday supper or for when company comes!

    1. Thanks, Kathryn! That’s the spirit, lol! 🙂 While I tend to be more of a green smoothie, chickpea and soup/salad person, the folks are meat, meat, meat all the way! Luckily I still have a few old standbys up my sleeve and this was one. 🙂

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