Bloody Mary Pot Roast with Fall Vegetables
Dive into cozy, cold-weather comfort with this Bloody Mary Pot Roast with Fall Vegetables—a hearty, flavor-packed twist on a classic Sunday dinner. This dish combines tender, slow-cooked chuck roast with the bold, tangy essence of a Bloody Mary, featuring a rich blend of tomato juice, vodka, Worcestershire sauce, horseradish, and a touch of hot sauce for a unique depth of flavor. Nestled among a bed of hearty fall vegetables like carrots, parsnips, baby potatoes, and celery, this pot roast is roasted to perfection in a Dutch oven for melt-in-your-mouth tenderness. The smoked paprika and bay leaves elevate the savory broth, while a garnish of fresh parsley adds the perfect finishing touch. Perfect for a family meal or holiday gathering, this one-pot wonder is as comforting as it is impressive. Keywords: Bloody Mary pot roast, fall vegetables, slow-cooked, Dutch oven recipes, hearty comfort food, tomato-based roast.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 3 pieces celery stalks, chopped
- 3 pieces carrots, peeled and cut into chunks
- 2 pieces parsnips, peeled and cut into chunks
- 1.5 pounds baby potatoes, halved
- 1 large onion, diced
- 4 pieces garlic cloves, minced
- 2 cups tomato juice
- 1.5 cups beef broth
- 0.25 cups vodka
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared horseradish
- 1 teaspoon hot sauce
- 1 teaspoon smoked paprika
- 2 pieces bay leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 325°F (165°C).
Pat the chuck roast dry with paper towels and season it generously with kosher salt and black pepper on all sides.
Lightly coat the roast in all-purpose flour, shaking off any excess.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes on each side until golden brown. Remove the roast and set aside.
In the same Dutch oven, add the chopped celery, carrots, parsnips, baby potatoes, and diced onion. Sauté the vegetables for 5-6 minutes until slightly softened.
Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
Pour in the tomato juice, beef broth, vodka, Worcestershire sauce, prepared horseradish, and hot sauce. Stir well to combine.
Season the liquid mixture with smoked paprika and add the bay leaves.
Return the seared chuck roast to the Dutch oven, nestling it among the vegetables. Bring the liquid to a simmer.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Cook for 4-4.5 hours, turning the roast halfway through, until the meat is fork-tender.
Once cooked, remove the Dutch oven from the oven. Discard the bay leaves.
Transfer the pot roast to a serving platter and arrange the vegetables around it. Spoon some of the cooking liquid over the top.
Garnish with fresh parsley before serving. Pour additional liquid into a gravy boat if desired.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.1 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1784 mg | 38% | |
*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.
