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Bloody Mary Pot Roast
Hearty Meat Dishes
Prep time:
10 minutesCook time:
1 hour, 54 minutes-2 hours, 14 minutes“The flavors of tomato juice, Worcestershire and hot pepper sauce simmer right into this tender pot roast. Perfect for a weekend supper! ”
Ingredients
Serves 6
- 1 tablespoon olive oil
- 21/2 pounds boneless chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup bloody mary mix
- 1/2 cup red wine or beef broth
- 1/2 cup beef broth
- 1 tespoon dried thyme
- 2 medium onions, cut into 8 wedges each
- 4 medium carrots, halved and cut into 3-inch pieces
- 8 small red potatoes
- 2 tablespoons all-purpose flour
Directions
1
Heat the oil in a Dutch oven over medium heat. Add the roast. Sprinkle with the salt and pepper. Cook until browned, 3–5 minutes on each side.
2
Add the bloody mary mix, wine, broth and thyme to the pot. Cover and cook for 1 hour. Add the onions, carrots and potatoes.
3
Cook, uncovered until the roast and vegetables are tender, 45–60 minutes. Transfer the roast to a cutting board and slice. Place the sliced roast and vegetables on a serving platter.
4
Combine 1/3 cup water and the flour in a small bowl. Mix well. Stir into the sauce in the pot. Bring to a boil. Boil until the sauce is thickened, 3–4 minutes. Pour the sauce over the roast and serve.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Chop leftover pot roast, mix it with hash-brown potatoes and top with crumbled bacon. Serve with scrambled eggs for a brunch treat.
Serving Suggestion
Serving Suggestion
Serve the roast and vegetables with lots of warm, buttered French bread. For dessert, enjoy a strawberry-rhubarb cobbler.
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