roast - Bloody Mary Pot Roast
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roast - Bloody Mary Pot Roast
3 - 3 1/2lb boneless beef roast, trimmed of all fat
3 thinly sliced cloves + 1 minced clove garlic, separated
2 tbsp. vegetable oil
3/4 c. bloody mary mix
1/4 c. + 2 tbsp. vodka, separated
...(substitute water for non-alcoholic)
1 tbsp. prepared horseradish
1/2 tsp. Worcestershire sauce
4 tsp. cornstarch
Preheat oven to 325.
Cut several slits in the roast, about 1/2" long and 1" deep. Insert a small slice of garlic into each slit.
Using a 4 quart dutch oven size pot, brown the roast on all sides in hot oil.
Remove from heat and drain off the fat.
Combine bloody mary mix, the 1/4 c. vodka, horseradish, Worcestershire sauce, and the minced garlic in a bowl.
Slowly pour over the roast.
Bake, uncovered, 2 - 2 1/2 hours or until very tender.
Transfer the meat to a warming platter, reserving the juices in the Dutch oven.
Measure the juice and add enough water to measure 1 1/2 c. Return to the pot.
Combine the 2 tbsp. vodka and cornstarch and stir into the pot. Cook and stir, constantly, over a medium heat until bubbly. Simmer for 1 minute.
Slice meat thinly across the grain and serve with the gravy.
Makes 10 - 12 servings.
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