Bloody Mary Pot Roast With Fall Vegetables Recipe

Name: Bloody Mary Pot Roast With Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 3 -4 lbs boneless beef arm roast, seasoned with kosher salt and black pepper; ½ cup low sodium beef broth; 1 (12 ounce) bottle vegetable juice cocktail (V8); 1 tablespoon prepared horseradish; ¼ teaspoon celery seed; 1 bay leaf; 2 leeks, sliced; 3 ribs celery, sliced into 2-inch pieces; 1 rutabaga, cut into 2-inch chunks (1 lb.); 12 green bell pepper, chopped; ¼ cup cold water; ¼ cup all-purpose flour; 2 tablespoons chopped parsley, leaves; 2 tablespoons vodka; 1 teaspoon red wine vinegar; hot pepper sauce; kosher salt; black pepper; celery leaves (optional)

Servings: persons

2 tablespoons extra-virgin olive oil
3 -4 lbs boneless beef arm roast, seasoned with kosher salt and black pepper
½ cup low sodium beef broth
1 (12 ounce) bottle vegetable juice cocktail (V8)
1 tablespoon prepared horseradish
¼ teaspoon celery seed
1 bay leaf
2 leeks, sliced
3 ribs celery, sliced into 2-inch pieces
1 rutabaga, cut into 2-inch chunks (1 lb.)
12 green bell pepper, chopped
¼ cup cold water
¼ cup all-purpose flour
2 tablespoons chopped parsley, leaves
2 tablespoons vodka
1 teaspoon red wine vinegar
hot pepper sauce
kosher salt
black pepper
celery leaves (optional)

1
Heat oil in a saute pan; brown roast on all sides in hot oil over med-high heat, about 12 minutes total.
2
Remove roast from pan; place meat in a 5 to 6 quart slow cooker.
3
Deglaze the pan with broth, scraping up brown bits.
4
Stir in vegetable juice, horseradish, celery seed, and bay leaf; pour mixture into slow cooker.
5
Arrange leeks, celery, rutabaga, and bell pepper on top of meat.
6
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.
7
Using a slotted spoon, remove meat and vegetables to a serving platter; cover and keep food warm.
8
Transfer juices from slow cooker to a saucepan; skim off fat.
9
Stir cold water into flour; stir flour mixture into juices in sauepan; cook over medium heat until gravy is thickened, 2 minutes.
10
Stir parsley, vodka, and vinegar into gravy in saucepan.
11
Season gravy with hot pepper sauce, salt, and pepper.
12
Serve gravy over pot roast, vegetables, and noodles (if desired).
13
Garnish each serving with celery leaves.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 3 -4 lbs boneless beef arm roast, seasoned with kosher salt and black pepper, ½ cup low sodium beef broth, 1 (12 ounce) bottle vegetable juice cocktail (V8), and more.

Yes, Bloody Mary Pot Roast With Fall Vegetables 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.

Bloody Mary Pot Roast With Fall Vegetables

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