Last weekend was unseasonably rainy and chilly here in Mars, so comfort food was in order for Sunday supper.
I had recently read a recipe KR posted on AnotherFoodieBlogger for Bloody Mary Beef Stew and was inspired to use up a bottle of Bloody Mary Mix I had in the fridge that I bought on a whim a while back when in the mood for that particular cocktail I only hanker for occasionally.
Here is what I came up with, and it was a definite HIT with my guys here. Served with some homemade mashed potatoes (which I haven’t made in forever) just sealed the deal. Enjoy!
Bloody Mary Beef Pot Roast
- 2 1/2 – 3 lb. beef chuck roast
- 2 cups bloody mary mix (your favorite)
- 1/2 cup water
- A shot of two of vodka (or not – whatever you like)
- 1 head (or bunch) celery, chopped, including some of the leaves
- 1 large sweet vidalia onion, chopped
- 3-4 cloves garlic, minced
- 2 tsp fresh rosemary, minced
- 1 Tbsp horseradish
- Salt and pepper to taste
- 2 Tbsp olive oil
In a large skillet, saute celery, onion, and garlic (the heavenly trinity!) in olive oil for a few minutes until softened and turning translucent. Add salt and pepper to taste, rosemary, and horseradish, and continue sauteing for a few more minutes until you start to get some little brown bits.
Make room for the beef roast in the center and brown on both sides along with the veggies. Once the meat is browned, pour all into crockpot.
Combine bloody mary mix, water, and vodka and pour over all. Cook on high for approximately 6 hours or until beef begins to fall apart with the touch of a fork. Break apart and stir shredded meat into sauce. Cook on low another hour if time allows.
Serve with mashed potatoes and a salad or vegetable side dish. It also tastes yummy on buns as a sandwich (which we had the next day).
Cheers & Hugs,