Bloody Mary Pot Roast
Transform your next dinner into an unforgettable experience with this Bloody Mary Pot Roast—a bold, boozy twist on a classic comfort food. This hearty dish combines tender, fall-apart beef chuck roast with the zesty, spicy flavors of a Bloody Mary cocktail, featuring vodka, tomato paste, Worcestershire sauce, horseradish, and a kick of hot sauce. Slow-braised with a medley of carrots, celery, and onions, this pot roast boasts layers of rich, savory flavor that meld beautifully with its tangy tomato-based braising liquid. Perfect for cozy family dinners or entertaining guests, this one-pot meal is easy to prepare and delivers maximum flavor with minimal effort. Ready in about 4 hours, it's a showstopper when served with crusty bread or creamy mashed potatoes to soak up every drop of the irresistible sauce. Garnish with fresh parsley for a vibrant finishing touch and savor the ultimate comfort food with a cocktail-inspired twist!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 medium carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes
- 2 cups beef broth
- 0.5 cups vodka
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce (such as Tabasco)
- 2 teaspoons horseradish
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast evenly with kosher salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
Sear the roast for 4-5 minutes per side, until it is deep brown on all sides. Remove the roast and set it aside.
Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and tomato paste, stirring for 1-2 minutes until fragrant.
Stir in the diced tomatoes (with their juice), beef broth, vodka, Worcestershire sauce, hot sauce, and horseradish. Mix well to combine.
Add the bay leaves and thyme sprigs into the mixture.
Return the seared roast to the pot, nestling it into the liquid and vegetables.
Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3.5 to 4 hours, or until the beef is fork-tender and easily shreds.
Carefully remove the pot from the oven. Discard the bay leaves and thyme sprigs.
Serve the Bloody Mary Pot Roast with some of the braising liquid and vegetables spooned over the top. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
4451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.4 g | 404% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 5279 mg | 230% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 45.3 g | ||
| Protein | 262.9 g | 526% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 44.6 mg | 248% | |
| Potassium | 7368 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
