Bloody Mary Pot Roast With Fall Vegetables

"Cuisine Tonight/Cuisine at Home"
 
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Ready In:
10hrs 45mins
Ingredients:
20
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. Wow! This was soooo tender and yummy. My favorite roast yet. Don't skip the browning.
     
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