Bloody Mary Pot Roast With Fall Vegetables Receta

Indulge in this hearty and flavorful Bloody Mary Pot Roast, slow-cooked to perfection with fall's finest vegetables. The savory blend of spicy tomato juice, horseradish, and vodka creates a unique and unforgettable taste sensation. Perfect for a cozy weeknight dinner or a special occasion.

Preparación 20 min

Cocción 645 min

Calorías 79.2 kcal

Proteína 2g

Valoración Sé el primero

Bloody Mary Pot Roast With Fall Vegetables

Receta Acciones

Comparte esta receta:

Receta Autor

El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Bloody Mary Pot Roast With Fall Vegetables

Olive Oil
Arm Roast
Low Sodium Beef Broth
Vegetable Juice Cocktail
Prepared Horseradish
1 teaspoon celery seed
1 bay leaf
2 leeks, white and light green parts only, sliced
2 stalks celery, chopped
1 medium rutabaga, peeled and cubed
Green Bell Pepper
1/4 cup cold water
All Purpose Flour
2 tablespoons chopped fresh parsley
1 tablespoon vodka
Red Wine Vinegar
1/2 teaspoon hot pepper sauce (or to taste)
Kosher Salt
Black Pepper
Celery leaves for garnish

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Bloody Mary Pot Roast With Fall Vegetables? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Cómo preparar Bloody Mary Pot Roast With Fall Vegetables

Preheat oven to 400°F (200°C).
Season the roast generously with salt and pepper.
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear the roast on all sides until nicely browned, about 12 minutes total.
Remove roast from skillet and set aside.
In the same skillet, add beef broth and scrape up any browned bits from the bottom. Add Bloody Mary mix, horseradish, celery seed, and bay leaf. Stir well.
Place the seared roast in a 5-6 quart slow cooker.
Pour the Bloody Mary mixture over the roast.
Arrange leeks, celery, rutabaga, and bell pepper on top of the roast.
Cover and cook on low for 9-10 hours, or on high for 4-5 hours, or until the meat is fork-tender.
Remove the roast and vegetables from the slow cooker using a slotted spoon and set aside, keeping warm.
Skim off excess fat from the cooking liquid in the slow cooker.
In a saucepan, whisk together cold water and flour until smooth.
Gradually whisk the flour mixture into the cooking liquid in the slow cooker over medium heat.
Bring to a simmer and cook, stirring constantly, until the gravy has thickened, about 2 minutes.
Stir in parsley, vodka, and red wine vinegar.
Season with hot pepper sauce, salt, and pepper to taste.
Serve the pot roast and vegetables over noodles (optional), topped with the delicious Bloody Mary gravy.
Garnish with fresh celery leaves.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

11g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat The Americas American Fall Recipes Slow Cooker

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Preparation Main Dish Beef Crock Pot Slow Cooker Meat Equipment

Preguntas frecuentes

¿Cuánto se tarda en preparar Bloody Mary Pot Roast With Fall Vegetables?

Bloody Mary Pot Roast With Fall Vegetables tarda unos 665 minutos de principio a fin: aproximadamente 20 minutos de preparación y 645 minutos de cocción.

¿Cuántas calorías tiene Bloody Mary Pot Roast With Fall Vegetables?

Bloody Mary Pot Roast With Fall Vegetables tiene aproximadamente 79.2 calorías por ración, con unos 2 g de proteína, 3 g de carbohidratos y 5 g de grasa.

¿Qué ingredientes necesito para Bloody Mary Pot Roast With Fall Vegetables?

Los ingredientes principales de Bloody Mary Pot Roast With Fall Vegetables son Olive Oil, Arm Roast, Low Sodium Beef Broth, Vegetable Juice Cocktail, Prepared Horseradish, Celery Seed. Consulta la lista completa con cantidades más arriba.