Bloody Mary Pot Roast Dinner Recipes

SPICY PICKLED BLOODY MARYS

Steps:

• Mix vegetable juice, pickle juice, vodka, lemon juice, hot sauce, horseradish, Worcestershire and pepper in a large pitcher.
• Thread 1 olive, 1 pickled bean and 1 lemon slice onto each of 8 skewers.
• Fill 8 glasses with ice. Stir the mix in the pitcher to make sure it is well combined, then divide among the glasses. Garnish each with 1 vegetable skewer, 1 celery stalk, 1 pickle spear and a lime wedge, if desired. Serve immediately.

THE ULTIMATE SHAKEN BLOODY MARY

Steps:

• Pour the tomato juice, hot sauce, Worcestershire sauce, dill, seafood seasoning, celery salt, and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into ice-filled glasses, and garnish with cornichons to serve.

BLOODY MARY POT ROAST

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.

PRESSURE-COOKER BLOODY MARY POT ROAST

Steps:

• In a large bowl or shallow dish combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally., Drain beef, discarding marinade. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onions; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel., Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.

BUTTERMILK POT ROAST

Steps:

• Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top., Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm. Let meat stand for 5 minutes before slicing., Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.