Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bloody Mary Pot Roast
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- #53699
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds boneless beef bottom round roast
3 cloves garlic, thinly sliced
2 tablespoons cooking oil
3/4 cup Bloody Mary mix or hot-style tomato juice
1/4 cup vodka or water
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced
2 tablespoons vodka or water
4 teaspoons cornstarch
directions
Trim fat from roast. Cut slits in several places, making each slit about 1/2" long and 1" deep. Insert a small slice of garlic into each slit.
In a 4-quart Dutch oven, brown roast on all sides in hot oil. Remove from heat. Drain off fat.
Combine Bloody Mary mix, 1/4 cup vodka, horseradish, Worcestershire sauce and minced garlic. Carefully pour over roast. Bake, uncovered, at 325 degrees F for 2 to 2-1/2 hours or until very tender. Transfer to a platter, reserving juices in Dutch oven. Keep roast warm.
For gravy, measure cooking juices and skim off fat. If necessary, add enough water to measure 1-1/2 cups. Return juices to Dutch oven.
Combine 2 Tbs vodka and cornstarch, then stir into juices. Cook and stir over medium heat until bubbly, then cook and stir one minute more.
Slice meat thinly across the grain and stir with gravy.
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Nutritional data has not been calculated yet.
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