BLOODY MARY POT ROAST
This is different, but really good. My husband likes his roasts falling apart, so I cook it slow and for a long time. This also makes a lot of liquid, if it’s covered and let to do it’s thing, so it doesn’t dry out, but just gets more and more tender.
For a vegetarian option – since the sauce is just really, really good! – use a couple packages of Morningstar Grillers (or Grillers Prime) and throw them in the oven or crockpot with the sauce ingredients until bubbly. These don’t fall apart and would be perfect for this.
One 3-pound boneless beef chuck roast
5 cloves garlic, quartered
2 tablespoons oil
3/4 cup + 1 tablespoon Bloody Mary mix, divided
6 tablespoons vodka (or beef broth)
1 tablespoon prepared horseradish OR 1 teaspoon horseradish powder
1 1/2 teaspoons Worcestershire sauce
4 teaspoons cornstarch
Preheat oven to 325 degrees.
Trim excess fat from roast. Cut several slits in meat, making each about 1 inch deep. Insert a small piece of garlic into each slit. In a large roasting pan or Dutch oven, brown meat on all sides in oil. Remove from heat and set aside. In small bowl mix 3/4 cup drink mix, vodka, horseradish, and Worcestershire sauce. Pour over roast. Bake, covered tightly with lid or foil, for 3 1/2 hours or until roast is very tender. (Also works great in the crockpot. High or low until the meat simply falls apart when you touch it!)
Place roasting pan or Dutch oven on largest burner. Bring juices up to a boil. Mix cornstarch with the 1 tablespoon drink mix until smooth and add to meat juices. Cook until thickened. Break meat into chunks and serve with the gravy. Makes 12 servings.
Per Serving: 298 Cal; 18 gr protein; 24 gr fat; 3 gr carbs; 431 mg sodium