STREAMING NOW: Taste in Translation

Bloody Mary Pot Roast With Fall Vegetables

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Cuisine Tonight/Cuisine at Home”
10hrs 45mins

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a