Savory Bloody Mary Pot Roast Recipes

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SPICY PICKLED BLOODY MARYS



Spicy Pickled Bloody Marys image

Unlike the wan concoction found at your airport lounge, this mix packs a punch with a good slug of hot sauce and tangy pickle juice.

Provided by Caroline Fennessy Campion

Categories     Healthy Brunch Cocktail Recipes

Time 15m

Number Of Ingredients 12

3 cups low-sodium vegetable juice
1 ½ cups dill pickle juice plus 8 pickle spears (from a 24-ounce jar)
1 ½ cups vodka
Juice of 1 large lemon, plus 1 lemon cut into 8 slices, divided
1 tablespoon hot sauce
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
½ teaspoon ground pepper
8 pitted olives
8 spicy pickled string beans
Ice and lime wedges for serving
8 stalks celery

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.

Nutrition Facts : Calories 147 calories, Carbohydrate 8 g, Fat 1 g, Fiber 2 g, Protein 1 g, Sodium 578 mg, Sugar 5 g

SAVORY POT ROAST



Savory Pot Roast image

Savory slow-cooked beef and veggies flavored by horseradish give you delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h20m

Yield 8

Number Of Ingredients 9

3- to 3 1/2-pound beef boneless chuck roast
1 tablespoon vegetable oil
8 small red potatoes, cut in half
3 cups baby-cut carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
1 teaspoon salt
1/2 teaspoon pepper
1 cup water

Steps:

  • Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
  • Place potatoes, carrots and onion in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables.
  • Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.

Nutrition Facts : Calories 315, Carbohydrate 30 g, Cholesterol 60 mg, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg

CLASSIC BLOODY MARY



Classic Bloody Mary image

If you want to spice up that tomato juice, just use this classic bloody mary recipe serve in a salt-rimmed glass.

Provided by JASONS_GAL

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 2m

Yield 1

Number Of Ingredients 9

1 teaspoon sea salt
1 cup ice cubes
1 (1.5 fluid ounce) jigger vodka
¾ cup spicy tomato-vegetable juice cocktail (e.g., V-8)
2 dashes Worcestershire sauce
1 dash hot pepper sauce (e.g. Tabasco™)
salt and pepper to taste
1 stalk celery
2 stuffed green olives

Steps:

  • Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
  • In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 8.8 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0 g, Sodium 2276.9 mg, Sugar 6.7 g

CAMPBELL'S® SLOW COOKER SAVORY POT ROAST



Campbell's® Slow Cooker Savory Pot Roast image

This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots, and potatoes.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 8h10m

Yield 6

Number Of Ingredients 5

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
6 small red potatoes, halved
6 medium carrots, cut into 2-inch pieces
1 (3 pound) boneless beef bottom round roast or chuck pot roast

Steps:

  • Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
  • Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Nutrition Facts : Calories 683.4 calories, Carbohydrate 42 g, Cholesterol 147.1 mg, Fat 33.3 g, Fiber 6.8 g, Protein 50 g, SaturatedFat 12.5 g, Sodium 1356.9 mg, Sugar 6.4 g

THE ULTIMATE SHAKEN BLOODY MARY



The Ultimate Shaken Bloody Mary image

This recipe is restaurant quality. You will not be disappointed!

Provided by C R Henning

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 10m

Yield 2

Number Of Ingredients 9

2 (12 fluid ounce) cans tomato juice
¼ teaspoon hot sauce such as Tabasco
1 teaspoon Worcestershire sauce
1 teaspoon dill weed
1 tablespoon seafood seasoning, such as Old Bay™
½ teaspoon celery salt
½ cup vodka
4 cornichons (small dill pickles)
2 cups ice cubes

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.

Nutrition Facts : Calories 208 calories, Carbohydrate 17.1 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 2.2 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 2206.9 mg, Sugar 13.2 g

BLOODY MARY POT ROAST DINNER



Bloody Mary Pot Roast Dinner image

I got this from an online recipe site - can't remember which but have it saved in Word to try. I still haven't but it sounds great! If you try it, please review it and let us all know how it is!

Provided by jovigirl

Categories     Stew

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs boneless chuck roast
6 ounces bloody mary mix
1/2 cup red wine
2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1 (2 ounce) envelope dry onion soup mix
8 small onions
3 medium carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces

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.

Nutrition Facts : Calories 685.6, Fat 45, SaturatedFat 18, Cholesterol 157, Sodium 922.9, Carbohydrate 20.7, Fiber 3, Sugar 7.5, Protein 43.9

SAVORY BLOODY MARY POT ROAST



Savory Bloody Mary Pot Roast image

I tried this last night and it's a keeper! The recipe comes from the old BH&G magazine, Hometown Favorites. I made it as posted but I do not have an oven-safe Dutch oven so I transferred the meat to a baking dish after browning, poured the sauce over and baked. I made the gravy in a separate saucepan on the stove.

Provided by Lvs2Cook

Categories     Roast Beef

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 10

1 (3 lb) boneless bottom round roast
3 cloves garlic, thinly sliced
2 tablespoons oil
3/4 cup bloody mary mix or 3/4 cup spicy vegetable juice
1/4 cup vodka or 1/4 cup water
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1 clove garlic
2 tablespoons vodka or 2 tablespoons water
4 teaspoons cornstarch

Steps:

  • Trim fat from roast.
  • Cut slits in several places.
  • Insert a small slice of garlic into each slit.
  • In a 4 quart Dutch oven, brown roast on all sides in hot oil.
  • Remove from heat.
  • Drain off fat.
  • Combine Bloody Mary mix, the 1/4 cup vodka, horseradish, Worcestershire sauce, and the minced garlic; carefully pour over the roast.
  • Bake covered, in a 325º oven for 2 to 2 1/2 hours or until very tender.
  • Transfer to a platter, reserving juices in Dutch oven.
  • Keep roast warm.
  • For gravy: measure cooking juices; skim off fat.
  • If necessary, add enough water to measure 1 1/2 cups of juices.
  • Return juices to Dutch Oven.
  • Combine the 2 tbsps vodka and the cornstarch; stir into juices.
  • Cook and stir over medium heat until bubbly; cook and stir for 1 minute more.
  • Slice meat thinly across the grain; serve with gravy.

BLOODY MARY POT ROAST



Bloody Mary Pot Roast image

In response to a request. I think I found this recipe on the back of the reynolds foil bag boxes. It turns out a tender roast that is easy to clean up afterward because it is sure to be eaten up!

Provided by TishT

Categories     Roast Beef

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs boneless chuck roast
6 ounces bloody mary mix (canned)
1/2 cup red wine
2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1 (1/4 ounce) envelope dry onion soup mix
8 small onions
3 medium carrots, cut into 1-inch, pieces
1 stalk celery, cut into 1-inch, pieces

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.

Nutrition Facts : Calories 660.5, Fat 44.6, SaturatedFat 18, Cholesterol 156.6, Sodium 258.7, Carbohydrate 15.7, Fiber 2.4, Sugar 5.9, Protein 43.3

SAVORY POT ROAST



Savory Pot Roast image

Make and share this Savory Pot Roast recipe from Food.com.

Provided by quotequotecarolreu

Categories     Roast Beef

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 11

3 lbs round roast, trimmed
1 tablespoon canola oil
2 large onions, diced
2 garlic cloves, minced
1 (16 ounce) can low sodium tomato, cut up, with liquid
1 cup water, divided
2 tablespoons horseradish
1 teaspoon browning sauce
1 dash salt (optional)
1/8 teaspoon pepper
1/4 cup flour

Steps:

  • In a Dutch oven, brown roast in oil.
  • Remove and set aside. In the drippings, sauté onions and garlic until onions are tender.
  • Return roast to Dutch oven.
  • Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper.
  • Cover and simmer for 2 to 3 hours or until tender.
  • Remove roast to a serving platter and keep warm.
  • Drain off all but 2 cups of pan juices.
  • Combine flour and remaining water; stir into pan juices.
  • Cook for 5 minutes or until thickened and bubbly.
  • Slice roast and serve with gravy.

Nutrition Facts : Calories 304.5, Fat 13.8, SaturatedFat 4.9, Cholesterol 105.5, Sodium 107.9, Carbohydrate 7.2, Fiber 0.9, Sugar 1.9, Protein 35.8

BLOODY MARY SALAD



Bloody Mary Salad image

From Culinary Tour magazine. Chicken broth can be substituted for the vodka if you wish. This is fun to serve to guests because they are each given a "shot glass" of dressing for pouring over the salad! No ID required.

Provided by COOKGIRl

Categories     Vegetable

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 22

1 tablespoon olive oil
1 tablespoon shallot, finely minced
1/4 cup vodka (or 1/4 cup stock)
2/3 cup spicy vegetable juice (V8 juice, 5.5 ounce can)
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon prepared mustard
1 teaspoon horseradish
1/2 teaspoon celery seed
1/2 lemon, juice of
salt, to taste
pepper, to taste
8 ounces cooked medium shrimp (1 cup approximaetly)
2 cups tomatoes, diced
1 cup celery, thinly sliced
1/2 cup English cucumber, diced
1/3 cup pimento stuffed olive, cut in half
1/4 cup red onion, sliced
3 tablespoons fresh parsley, chopped
1 tablespoon olive oil

Steps:

  • DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
  • Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
  • Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
  • SALAD: Toss remaining ingredients together and season with salt and pepper.
  • Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.

SAVORY POT ROAST



Savory Pot Roast image

"I LIKED IT when Grandma made pot roast because she'd let me help. I diced the onions, opened the can of tomatoes and measured out the horseradish. Handling that horseradish always made my eyes tear!"

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6-8 servings.

Number Of Ingredients 11

1 round-bone beef chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
2 large onions, diced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water, divided
2 tablespoons prepared horseradish
1 teaspoon browning sauce
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup all-purpose flour

Steps:

  • In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.

Nutrition Facts : Calories 263 calories, Fat 15g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

PRESSURE-COOKER BLOODY MARY POT ROAST



Pressure-Cooker Bloody Mary Pot Roast image

When I picked up a bottle of Bloody Mary mix, the clerk said she sometimes uses it to marinate a roast. I gave that a try and then decided to add more of the flavors that others love in a Bloody Mary. -Renee Page, Rochelle, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1 cup Bloody Mary mix, divided
2 tablespoons Worcestershire sauce, divided
1 tablespoon juice from pepperoncini
1 teaspoon celery salt, divided
1 boneless beef chuck roast (2 to 3 pounds)
1 tablespoon canola oil
1 small onion, chopped
3/4 cup beef stock
1 tablespoon tomato paste
1 celery rib, chopped
5 pepperoncini
2 garlic cloves, minced
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 299 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 429mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 31g protein.

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