Bloody Mary Pot Roast

June 13, 2017

Bloody Mary Pot Roast

Preservation and Co created their Bloody Mary Mix so that you would be able to serve it straight out of the jar. This way, every drink you make is a top quality, consistent cocktail that you can be sure of, every time! This hand crafted, preservative free, gluten free drink mix is a medium spice and also makes a delicious pot roast. You have got to give this a try for dinner!

Blood Mary Pot Roast 

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • 4 pounds beef pot roast (We prefer Bonetti Meats)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion, sliced into rings
  • 2 leeks (white portion only), sliced
  • 1 cup red wine
  • 1 (28 oz) can diced tomatoes
  • 1 tbsp Major beef paste, mixed with 1 cup of water
  • 3 cup Preservation & co Bloody Mary Mix
  • 6 Large carrots, peeled and cut into 3-inch pieces
  • 20 small mushrooms, stems removed
  • Salt & Pepper to taste

Preheat oven to 350 degrees F

Season the pot roast with salt and pepper, and set aside. Heat an oven-proof Dutch oven, or wide, shallow pot with a lid over medium-high heat. Stir in the olive oil and butter until the butter has melted. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add the leek, and continue until the onion and leek are lightly browned. Remove and set aside.

Brown the pot roast in the hot Dutch oven until browned on all sides, about 3 minutes per side. Once browned, sprinkle the reserved onion over the roast, pour in the wine, beef stock, tomatoes and Bloody Mary Mix. Nestle the carrot chunks around the roast. Bring to a simmer, then cover and place into the pre-heated Dutch oven.

Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 more hour. Slice and serve with mashed potatoes.

Leave a comment

Comments will be approved before showing up.