Best Bloody Mary Pot Roast Dinner Recipes

BLOODY MARY POT ROAST

Bloody Mary Pot Roast image

Bloody Mary Pot Roast

Provided by Maria

Yield 8

Number Of Ingredients 15

Ingredients

3 tbsp olive oil
4 lbs chuck roast
1 ½ cups red wine
18 oz tomato juice
1 tbsp Worcestershire sauce
1 lemon, juiced
¼ tsp hot sauce (add more if you like things spicy...I tone it down for the kids)
1 garlic clove, minced
6 tbsp whole wheat flour
salt and pepper, to taste
1 tbsp arrowroot powder
1 tbsp honey
1 large onion, chopped into large pieces
6 medium carrots, sliced
6 celery stalks, sliced

Steps:

Season all sides of the beef with a decent amount of salt and pepper. Heat oil over moderately high heat in a heavy pan. Brown the meat on all sides , taking time to get a nice crust on the outside. Transfer the roast to your slow cooker.
Combine the red wine, tomato juice, Worcestershire sauce, lemon juice, hot sauce, garlic, flour, salt and pepper, arrowroot powder, and honey in a bowl and stir with a whisk. Pour over the roast in the slow cooker. Place vegetables around roast and cover. Cook on low for 8 to 10 hours.

Nutrition Facts :

BLOODY MARY POT ROAST DINNER

Bloody Mary Pot Roast Dinner image

I got this from an online recipe site - can't remember which but have it saved in Word to try. I still haven't but it sounds great! If you try it, please review it and let us all know how it is!

Provided by jovigirl

Categories Stew

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs boneless chuck roast
6 ounces bloody mary mix
1/2 cup red wine
2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1 (2 ounce) envelope dry onion soup mix
8 small onions
3 medium carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces

Steps:

Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan. Place beef in pan, and add Bloody Mary mix and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef. Fold foil over and seal. Bake at 350°F for 2 hours or until tender.

Nutrition Facts : Calories 685.6, Fat 45, SaturatedFat 18, Cholesterol 157, Sodium 922.9, Carbohydrate 20.7, Fiber 3, Sugar 7.5, Protein 43.9

BLOODY MARY POT ROAST

Bloody Mary Pot Roast image

Another one from some 1980's Southern Living Annual Cook Book! This recipe is delicious. You could use tomato juice or V-8 instead of bloody mary mix. I've tried it both ways and it is great either way, but the bloody mary mix seems to add just a hint of sweetness to the sauce! So good!

Provided by Amy H.

Categories Beef

Time 6h5m

Number Of Ingredients 10

Ingredients

1 (3 lb.) boneless chuck roast
1 (6 oz.) can bloody mary mix
1/2 c red wine
2 Tbsp all purpose flour
1/4 tsp salt
1/4 tsp pepper
1 (1 1/3 oz.) envelope dry onion soup mix
4 small onions
3 medium carrots, scraped and cut into 1-inch slices
1 stalk celery, cut into 1-inch slices

Steps:

1. Place a 22x18 inch piece of aluminum foil in an ungreased 9x13-inch baking pan.
2. Place beef in pan and add bloody mary mix, and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef.
3. Fold foil over and seal. Bake at 320 degrees for 6 hours or until tender. Yield 6 servings.

BLOODY MARY POT ROAST

Bloody Mary Pot Roast image

In response to a request. I think I found this recipe on the back of the reynolds foil bag boxes. It turns out a tender roast that is easy to clean up afterward because it is sure to be eaten up!

Provided by TishT

Categories Roast Beef

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs boneless chuck roast
6 ounces bloody mary mix (canned)
1/2 cup red wine
2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1 (1/4 ounce) envelope dry onion soup mix
8 small onions
3 medium carrots, cut into 1-inch, pieces
1 stalk celery, cut into 1-inch, pieces

Steps:

Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan.
Place beef in pan, and add Bloody Mary mix and wine.
Sprinkle with flour, pepper, and onion soup mix.
Arrange vegetables around beef.
Fold foil over and seal.
Bake at 350°F for 2 hours or until tender.

Nutrition Facts : Calories 660.5, Fat 44.6, SaturatedFat 18, Cholesterol 156.6, Sodium 258.7, Carbohydrate 15.7, Fiber 2.4, Sugar 5.9, Protein 43.3

SAVORY BLOODY MARY POT ROAST

Savory Bloody Mary Pot Roast image

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.

Provided by Lvs2Cook

Categories Roast Beef

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 lb) boneless bottom round roast
3 cloves garlic, thinly sliced
2 tablespoons oil
3/4 cup bloody mary mix or 3/4 cup spicy vegetable juice
1/4 cup vodka or 1/4 cup water
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1 clove garlic
2 tablespoons vodka or 2 tablespoons water
4 teaspoons cornstarch

Steps:

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