Bloody Mary Pot Roast With Fall Vegetables Recipes

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.

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.

Steps:

• Heat oil in a saute pan; brown roast on all sides in hot oil over med-high heat, about 12 minutes total.
• Remove roast from pan; place meat in a 5 to 6 quart slow cooker.
• Deglaze the pan with broth, scraping up brown bits.
• Stir in vegetable juice, horseradish, celery seed, and bay leaf; pour mixture into slow cooker.
• 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.
• Using a slotted spoon, remove meat and vegetables to a serving platter; cover and keep food warm.
• Transfer juices from slow cooker to a saucepan; skim off fat.
• Stir cold water into flour; stir flour mixture into juices in sauepan; 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.
• Serve gravy over pot roast, vegetables, and noodles (if desired).
• Garnish each serving with celery leaves.