Shelly's Recipe

BLOODY MARY POT ROAST

Category: Roasts/Tenderloin - Beef

1 (3 - 3 1/2 lb) boneless beef bottom round roast
3 cloves garlic, sliced thinly
2 tbsp cooking oil
3/4 cup Bloody Mary Mix
1/4 cup vodka or water
1 tbsp prepared horseradish
1/2 tsp Worcestershire sauce
1 clove garlic, minced
2 tbsp vodka or water
4 tsp cornstarch

Trim fat from roast. Cut slits in several places, each slit 1/2 inch long and 1 inch deep. Insert a garlic slice into each slit. In a Dutch oven, brown roast on all sides in hot oil. Remove from heat and drain off fat. Combine Bloody Mary Mix, 1/4 cup vodka, horseradish, Worcestershire sauce and minced garlic in bowl. Slow pour over roast.

Bake, uncovered, at 325 for 2 - 2 1/2 hours or until very tender. Transfer to a platter to rest, cover with foil to keep warm. To the pan juices, skim off fat. Add enough water to measure 1 1/2 cups. Combine 2 tbsp vodka and cornstarch and stir into reserved juices. Cook and stir over medium heat until bubbly. Simmer 1 minute. Slice meat thinly across the grain. Serve with gravy. Serves 10-12.