Bloody Mary Pot Roast

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.