Savory Bloody Mary Pot Roast - cooking recipe

Ingredients

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

Preparation

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 325\u00b0 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.