Bloody Mary Pot Roast Dinner
Transform your Sunday dinner with this bold and flavorful Bloody Mary Pot Roast Dinner, a creative twist on a classic comfort food. This hearty dish combines the tender richness of a slow-braised beef chuck roast with the zesty, tangy kick of Bloody Mary mix, accented by smoky paprika, Worcestershire sauce, and a touch of hot sauce for just the right amount of heat. Oven-braised alongside chunky carrots, celery, potatoes, and fragrant herbs, this one-pot wonder is infused with layers of flavor in every bite. Perfect for cozy gatherings or impressing guests, this recipe delivers a robust, sauce-drenched roast that's as comforting as it is unique. Plus, it's easy to prepare and yields a comforting, shareable meal for six.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion
- 4 medium carrots
- 3 celery stalks
- 3 large russet potatoes
- 4 cloves garlic
- 3 cups Bloody Mary mix
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon smoked paprika
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast on all sides with salt and black pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the roast for 3-4 minutes on each side until well-browned. Remove the roast and set aside.
Peel the onion and slice it into thick wedges. Cut the carrots and celery into large chunks. Peel and cut the potatoes into quarters. Mince the garlic.
In the same pot used for searing the roast, add the onion, carrots, and celery. Sauté for 5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the Bloody Mary mix, beef broth, Worcestershire sauce, and hot sauce. Stir to combine and scrape up any browned bits from the bottom of the pot.
Add smoked paprika, thyme sprigs, and rosemary sprigs to the liquid. Return the seared roast to the pot, nestling it into the vegetable mixture.
Add the potatoes around the roast. Ensure the liquid covers at least halfway up the roast; if needed, add more broth or water.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 4 hours, or until the roast is fork-tender.
Remove the pot from the oven and let the roast rest for 10 minutes. Discard the thyme and rosemary sprigs. Slice or shred the roast, and serve with the cooked vegetables and sauce spooned over the top.
Nutrition Facts
Calories |
4868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.6 g | 387% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8470 mg | 368% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 49.9 g | ||
| Protein | 280.5 g | 561% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 51.9 mg | 288% | |
| Potassium | 11736 mg | 250% | |
*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.
