Bloody Mary Pot Roast
By: Staci
Published: Sunday, March 4, 2012 - 2:37am

Ingredients




2	Tbsp. olive oil
1	3–4 lb. boneless beef roast, seasoned with salt and black pepper
1⁄2	cup low-sodium beef broth
1	bottle bloody mary mix (reg or spicy use 12-15 oz. NOT the whole bottle!)
1	Tbsp. prepared horseradish
1⁄4	tsp. celery seed
1	bay leaf
2	leeks, sliced
3	ribs celery, sliced into 2-inch pieces
1	rutabaga, cut into 2-inch chunks (1 lb.)
1⁄2	green bell pepper, chopped
1⁄4	cup cold water
1⁄4	cup all-purpose flour
2	Tbsp. chopped parsley
2	Tbsp. vodka (optional)
1	tsp. red wine vinegar
Hot pepper sauce, salt, and black pepper to taste
Celery leaves (optional)

Preparation

1 Heat oil in a sauté pan. Brown roast on all sides in hot oil over medium-high, about 12 minutes total. Remove roast from pan; place meat in a 5- to 6-quart slow cooker. 2 Deglaze pan with broth, scraping up brown bits. Stir in vegetable juice, horseradish, celery seed, and bay leaf. Pour mixture into slow cooker. 3 Arrange leeks, celery, rutabaga, and bell pepper on top of meat. 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. 4 Using a slotted spoon, remove meat and vegetables to a serving platter; cover and keep food warm. 5 Transfer juices from slow cooker to a large saucepan. Skim off fat. 6 Stir cold water into flour. Stir flour mixture into juices in saucepan; cook over medium heat until gravy is thickened, 2 minutes. Stir parsley, vodka, and vinegar into gravy in saucepan. Season gravy with hot pepper sauce, salt, and pepper. 7 Serve gravy over pot roast and vegetables. Garnish each serving with celery leaves.