Bloody Mary Pot Roast With Fall Vegetables Recipes

BLOODY MARY POT ROAST

Steps:

• Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan.
• Place beef in pan, and add Bloody Mary mix and wine.
• Sprinkle with flour, pepper, and onion soup mix.
• Arrange vegetables around beef.
• Fold foil over and seal.
• Bake at 350°F for 2 hours or until tender.

BLOODY MARY POT ROAST

Steps:

• 1. Place a 22x18 inch piece of aluminum foil in an ungreased 9x13-inch baking pan.
• 2. Place beef in pan and add bloody mary mix, and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef.
• 3. Fold foil over and seal. Bake at 320 degrees for 6 hours or until tender. Yield 6 servings.

PRESSURE-COOKER BLOODY MARY POT ROAST

Steps:

• In a large bowl or shallow dish combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally., Drain beef, discarding marinade. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onions; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel., Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.

BLOODY MARY POT ROAST DINNER

Steps:

• Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan. Place beef in pan, and add Bloody Mary mix and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef. Fold foil over and seal. Bake at 350°F for 2 hours or until tender.

BLOODY MARY POT ROAST WITH FALL VEGETABLES

Steps:

• Heat oil in a saute pan; brown roast on all sides in hot oil over med-high heat, about 12 minutes total.
• Remove roast from pan; place meat in a 5 to 6 quart slow cooker.
• Deglaze the pan with broth, scraping up brown bits.
• Stir in vegetable juice, horseradish, celery seed, and bay leaf; pour mixture into slow cooker.
• 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.
• Using a slotted spoon, remove meat and vegetables to a serving platter; cover and keep food warm.
• Transfer juices from slow cooker to a saucepan; skim off fat.
• Stir cold water into flour; stir flour mixture into juices in sauepan; 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.
• Serve gravy over pot roast, vegetables, and noodles (if desired).
• Garnish each serving with celery leaves.