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Bloody Mary Pot Roast
“The flavors of tomato juice, Worcestershire and hot pepper sauce simmer right into this tender pot roast. Perfect for a weekend supper! ” Grandma's Secret Tip
1 tablespoon olive oil
2½ pounds boneless chuck roast
½ teaspoon salt
½ teaspoon black pepper
1 cup Bloody Mary mix
½ cup red wine
½ cup beef broth
1 teaspoon dried thyme
2 medium onions cut into 8 wedges each
4 medium carrots, halved and cut into 3-inch pieces
8 small red potatoes
2 tablespoons all-purpose flour
Heat the oil in a Dutch oven over medium heat.
Add the roast. Sprinkle with the salt and pepper.
Cook until browned, 3–5 minutes on each side.
Add the bloody mary mix, wine, broth and thyme to the pot.
Cover and cook for 1 hour.
Add the onions, carrots and potatoes.
Cook, uncovered until...
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