Thursday, April 11, 2013

Bloody Mary Pot Roast

Bloody Mary Pot Roast
Picture from: grandmaskitchen
Image Credit: Grandma's

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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Serves 6


  1. This is indeed a nice recipe. I like tomatoes in my food but use of bloody mary mix is simply awesome. However I just want to ask if I add spice rum in this beef recipe, would it affect its taste?

    Thanks in advance

    1. Hi Sylvia, thanks for your comment. Of course that any variation that you make to any recipe it will affect the taste from the original. But go ahead and do it and then let me know again.


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