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Bloody Mary Pot Roast with Fall Vegetables

A home-style Bloody Mary Pot Roast with Fall Vegetables made with Olive Oil, Boneless Beef Arm Roast, Low Sodium Beef Broth, Bottled Vegetable Juice Cocktail, and Prepared Horseradish. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 4 lb
• 1/2 cup
• 12 oz
• 1 tbsp
• 1/4 tsp
• 1
• 2
• 3
• 1
• 1/2
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Season roast with salt and black pepper.

2. 2

   Heat oil in a saut� pan.

3. 3

   Brown roast on all sides in hot oil over medium-high, about 12 minutes total.

4. 4

   Remove roast from pan; place meat in a 5-to-6-quart slow cooker.

5. 5

   Deglaze pan with broth, scraping up brown bits. Stir in vegetable juice, horseradish, celery seed and bay leaf. Pour mixture into slow cooker.

6. 6

   Arrange leeks, celery, rutabaga and bell pepper on top of meat.

7. 7

   Letting the vegetables sit on top of the meat rather than in the juices ensures they won't over cook.

8. 8

   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.

9. 9

   Using a slotted spoon, remove meat and vegetables to a serving platter; cover and keep food warm.

10. 10

    Transfer juices from slow cooker to a large saucepan. Let set for 10 minutes then skim off fat.

11. 11

    Stir cold water into flour.

12. 12

    Stir flour mixture into juices in saucepan; cook over medium heat until gravy is thickened, 2 minutes.

13. 13

    Stir parsley, vodka and vinegar into gravy in saucepan.

14. 14

    Season gravy with hot pepper sauce, salt and pepper.

15. 15

    Serve gravy over pot roast and vegetables. Garnish each serving with celery leaves.

16. 16

    Total time: 4�5 hours (high heat); 9�10 hours (low heat)

17. 17

    Contributed to the FareShare Gazette by Art; 13 September 2011 www.fareshare.net