“I tried this last night and it's a keeper! The recipe comes from the old BH&G magazine, Hometown Favorites. I made it as posted but I do not have an oven-safe Dutch oven so I transferred the meat to a baking dish after browning, poured the sauce over and baked. I made the gravy in a separate saucepan on the stove.”
2hrs 20mins

Ingredients Nutrition


  1. Trim fat from roast.
  2. Cut slits in several places.
  3. Insert a small slice of garlic into each slit.
  4. In a 4 quart Dutch oven, brown roast on all sides in hot oil.
  5. Remove from heat.
  6. Drain off fat.
  7. Combine Bloody Mary mix, the 1/4 cup vodka, horseradish, Worcestershire sauce, and the minced garlic; carefully pour over the roast.
  8. Bake covered, in a 325º oven for 2 to 2 1/2 hours or until very tender.
  9. Transfer to a platter, reserving juices in Dutch oven.
  10. Keep roast warm.
  11. For gravy: measure cooking juices; skim off fat.
  12. If necessary, add enough water to measure 1 1/2 cups of juices.
  13. Return juices to Dutch Oven.
  14. Combine the 2 tbsps vodka and the cornstarch; stir into juices.
  15. Cook and stir over medium heat until bubbly; cook and stir for 1 minute more.
  16. Slice meat thinly across the grain; serve with gravy.

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