This is one of my all time favorite recipes for pot roast. Bloody Mary Pot Roast is possessed with great taste, good nutrition, and ghostly mystic. It’s definitely one of the coolest recipes in the box. Really, how can you go wrong with a name like Bloody Mary pot roast? I mean come on, right? “Bloody Mary, Bloody Mary, Bloody Mary!” Anyone have a mirror? Mua ha ha ha ha haaaaaaa! I love this legend, love it!
The Legend of Bloody Mary
For those of you not familiar, there are a few legends that surround the ghost of Bloody Mary. The most popular being of an evil female spirit that can be summoned by chanting ”Bloody Mary” into a mirror anywhere from 3 -13 times in a dark room lit only from a candle. The bathroom is the most popular place for testing the legend. After chanting her name, her evil spirit is said to appear in the mirror, threatening to claw your eyes out with death to follow. Some daring chanters wind up insane from the likes of her lifetime after hauntings… Unfortunate others she pulls into the mirror with her…dragging them into the depths of hell, never to be seen again – ever.
I had to share this Bloody Mary Pot Roast recipe, because for one it’s FUN, but mostly because, it’s so simple and really turns out fabulous. The Bloody Mary mix adds just the right amount of spicy flavor, and the touch of vodka makes it unique – we Slavic folks love our Vodka! The beef just falls apart too. It’s really a great comfort food recipe, perfect for fall, that will warm your belly. It’s just a touch creepy too!
Bloody Mary Pot Roast Recipe
Prep Time: 25 minutes
Start to Finish: 10 hours 25 minutes
Make 8 servings
- 1 boneless beef sirloin tip roast 3 – 4 lbs. (I used 1 lb of sirloin roast and had plenty of beef in the recipe)
- 1 1/4 teaspoons celery salt
- 1/2 cup beef broth
- 4 large carrots, cut into 2 inch pieces
- 3 stalks celery, cut into 2 inch pieces
- 2 medium onions, each cut into 6 wedges
- 1 1/2 cups hot and spicy Bloody Mary mix
- 1/4 cup vodka (you can use water as well)
- 2 tablespoons all purpose flour
- 1 tablespoon extra-hot prepared horseradish (I left this out and it was still very good)
- 1/4 teaspoon salt
- celery leaves if desired
1. Sprinkle beef roast with celery salt. Spray 10 inch skillet with cooking spray; heat over medium heat. Add beef, cook until browned on a ll sides. Remove beef; add broth to skillet, scraping bottom to loosen any browned bits.
2. Spray a 5 to 6 quart slow cooker with cooking spray. Place beef in slow cooker. Arrange carrots, celery, and onions over beef. Pour broth mixture and Blood Mary mix over vegetables and beef. Cover; cook on low heat setting 10 to 12 hours or until beef is tender.
3. With slotted spoon, remove beef and vegetables from slow cooker to heated platter; keep warm. Transfer cooking liquid to 2-quart saucepan.
4. In a tightly covered container, shake vodka and flour; gradually stir into cooking liquid in saucepan. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in horseradish and salt. Cook 1 minute or until thickened. Thinly slice beef. Spoon gravy over beef and vegetables; sprinkle with celery leaves if desired and serve over mashed potatoes.
Source: Pillsbury Halloween best Recipes, Volume 21, page 45
Nutritional Value for Bloody Mary Pot Roast (1 serving):
- 357 calories
- 13 grams fat
- 18 grams carbohydrates
- 36 grams protein
- 2 grams fiber
- 1045 milligrams sodium
Because I used less sirloin in our pot roast recipe, we had fewer calories and fat. Then, instead of serving over mashed potatoes like recommended, I served ours over half of a large plain baked potato. It made for a good supper and even better leftovers to send with Randy for lunch.
Give this Bloody Mary pot roast recipe a try. Don’t be afraid. It’s just a name – right? “BLOODY MARY, BLOODY MARY, BLOODY MARY!” – I dare you…
If I’m not back tomorrow, you’ll know she finally got me.
Here’s to devilcious good food,