Zing Zang Bloody Mary Pot Roast

By á-47

Ingredients

• 3-3 1/2 lb. boneless beef bottom round roast
• 3 cloves garlic, thinly sliced
• 2 Tbsp. vegtable oil
• 3/4 cup Zing Zang Bloody Mary Mix
• 1/4 cup vodka
• 1/2 Tbsp. prepared horseradish
• 2 Tbsp. vodka
• 4 tea. cornstarch

Preparation

Step 1

Trim fat from roast. Cut slits in several places, 1/21" long, 1" deep. Insert small slices of garlic into each slit.

In a 4 qt. Dutch Oven, brown roast on all sides in hot oil. Remove from heat. Drain off fat.

Combine Bloody Mary mix, 1/4 cup vodka and horseradish; carefully pour over roast.

Bake uncovered in 325 degree oven for 2 - 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 water to measure 1 1/2 cups juice. Return juice to Dutch oven. Combined 2 Tbsp. vodka and cornstarch; stir into juices. Cook and stir over medium heat until bubbly, cook and stir 1 minute longer.