Bloody Mary Pot Roast Recipe

Name: Bloody Mary Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 pounds boneless beef roast; black pepper; 1/2 cup low sodium beef broth; 1 bottle bloody mary mix reg or spicy use 12-15 oz. NOT the whole bottle!; 1 tablespoon prepared horseradish; 1/4 teaspoon celery seed; 1 bay leaf; 2 leeks sliced; 3 celery ribs, sliced into 2-inch pieces; 1 rutabaga cut into 2-inch chunks, 1 lb.; 1/2 green bell pepper chopped; 1/4 cup cold water; 1/4 cup all purpose flour; 2 tablespoons chopped parsley; 2 tablespoons vodka optional; 1 teaspoon red wine vinegar; hot pepper sauce; salt; black pepper; celery leaves optional

Servings: persons

2 tablespoons olive oil
4 pounds boneless beef roast
black pepper
1/2 cup low sodium beef broth
1 bottle bloody mary mix reg or spicy use 12-15 oz. NOT the whole bottle!
1 tablespoon prepared horseradish
1/4 teaspoon celery seed
1 bay leaf
2 leeks sliced
3 celery ribs, sliced into 2-inch pieces
1 rutabaga cut into 2-inch chunks, 1 lb.
1/2 green bell pepper chopped
1/4 cup cold water
1/4 cup all purpose flour
2 tablespoons chopped parsley
2 tablespoons vodka optional
1 teaspoon red wine vinegar
hot pepper sauce
salt
black pepper
celery leaves optional

1
Heat oil in a saute pan. Brown roast on all sides in hot oil over medium-high, about 12 minutes total. Remove roast from pan; place meat in a 5- to 6-quart slow cooker.
2
Deglaze pan with broth, scraping up brown bits. Stir in vegetable juice, horseradish, celery seed, and bay leaf. Pour mixture into slow cooker.
3
Arrange leeks, celery, rutabaga, and bell pepper on top of meat. Cover slow cooker; cook until meat and vegetables are tender - on high-heat setting for 4-5 hours, or on low-heat setting for 9-10 hours.
4
Using a slotted spoon, remove meat and vegetables to a serving platter; cover and keep food warm.
5
Transfer juices from slow cooker to a large saucepan. Skim off fat.
6
Stir cold water into flour. Stir flour mixture into juices in saucepan; cook over medium heat until gravy is thickened, 2 minutes. Stir parsley, vodka, and vinegar into gravy in saucepan. Season gravy with hot pepper sauce, salt, and pepper.
7
Serve gravy over pot roast and vegetables. Garnish each serving with celery leaves.

1248

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 pounds boneless beef roast, black pepper, 1/2 cup low sodium beef broth, and more.

Yes, Bloody Mary Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bloody Mary Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions