Bloody Mary Pot Roast

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  • 2 tablespoons oil
  • 3 1/2 pounds chuck roast
  • 2 fat cloves garlic, sliced
  • salt & pepper (about 1 teaspoon salt, 1/2 teaspoon pepper)
  • 1 1/2 cups tomato juice or either spicy or basic V-8 vegetable juice
  • 1 fat clove garlic minced
  • 2 tablespoon Vodka, substitute 2 teaspoons white wine vinegar
  • 1 heaping tablespoon prepared horseradish
  • 1 tablespoon prepared mustard (Dijon is best, others will do)
  • 2 teaspoons Worcestershire sauce
  • 3/4 teaspoon celery salt
  • 1 tablespoon cornstarch
  • 1/4 to 1/2 cup water (or more as needed)


Preheat oven to 450 degrees.

Put oil in the bottom of a Dutch oven. Place roast in pan, salt and pepper it and turn it over. Poke numerous holes in the (now top) of the roast, enough to insert the slices of garlic, and fill holes with the garlic slices. Season well with salt and pepper. Roast for 15 to 20 minutes, uncovered until roast has picked up some browning on the top and pan has some browned juices.

While meat is roasting, stir together the braising liquid. Add the V-8 or tomato juice to a bowl. Stir in the minced garlic, Vodka, horseradish, mustard, Worcestershire, and celery salt. Taste and adjust seasoning, adding more of this or that, to your taste. Add salt and pepper if desired.

Reduce heat to 350 degrees, pour braising liquid over meat. With a rubber spatula, stir in any browning from the bottom of the pan around the roast. While the depth of the liquid will vary with the size of the roast and the size of the pan,  liquid should come halfway up the roast. If there is not enough liquid, add water.

Roast, covered, for about two and a half hours, or until roast is fork tender. Test in several places by jabbing a fork in (there should be little resistance) and turning. Baste several times with sauce and watch to make sure the liquid isn’t in danger of reducing too much or burning. Add water as needed. Remove meat to a platter and let it rest for 15 minutes before serving.

Make sauce:

If the braising liquid is already reduced to a saucy consistency, defat and decide if it needs to be thinned with a bit of water or thickened with a cornstarch slurry. To make and use the slurry: dissolve cornstarch in the water. Bring the braising liquid to a simmer  Whisk in the cornstarch mixture and allow to simmer two to three minutes. Either way, taste for seasoning. Serve meat with sauce.


  • 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.
  • The braising liquid portion of the recipe was charged in 2023 to make more sauce and add more flavor..

Keywords: Alcohol, Bargain Meal of the Week, Beef, Bloody Mary, Chuck Roast, Freezes Well, horseradish, Pot Roast, Tomato Juice, Tomatoes, V-8, vodka

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