Lunch / Dinner
Bloody Mary Pot Roast with Fall Vegetables
Pot Roast is typically a meal everyone can get on board with. But when you combine the flavors of a bloody Mary with a traditional pot roast, you're sure to draw in anyone who was previously on the fence.
Are you more of a "roast-and-potatoes" type of cook? Substitute boiled new potatoes for the noodles. Either will sop up the vodka-spiked gravy.
Sear roast in oil in a sauté pan roast on all sides over medium-high heat, about 12 minutes total. Remove roast from pan; place in a 5- to 6-quart slow cooker.
Deglaze pan with broth, scraping up brown bits. Stir in vegetable juice, horseradish, celery seeds, and bay leaf; pour into slow cooker.
Arrange leeks, celery, rutabaga, and bell pepper on top of roast. Cover slow cooker and cook roast and vegetables until tender on high setting, 4–5 hours, or low setting, 9–10 hours.
Transfer roast and vegetables to a serving platter; cover to keep warm.
Transfer juices from slow cooker to a saucepan. Skim off fat.
Stir cold water into flour; stir into saucepan and cook over medium heat until gravy is thickened, 2 minutes. Stir in parsley, vodka, and vinegar; season gravy with hot pepper sauce, salt, and pepper. Discard bay leaf.
Serve gravy over pot roast and vegetables.
Browning the roast before slow cooking adds rich color and flavor to the meat and gravy.
Letting the vegetables sit on top of the meat rather than in the juices ensures that they won't overcook.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3g 15%
Cholesterol 75mg 25%
Sodium 406mg 16%
Carbs 14g 4%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.