Bloody Mary Pot Roast With Fall Vegetables

Total Time: 10 hrs 45 mins Preparation Time: 45 mins Cook Time: 10 hrs

Ingredients

• Servings: 8
• 2 tablespoons extra-virgin olive oil
• 3 -4 lbs boneless beef arm roast, seasoned with kosher salt and black pepper
• 1/2 cup low sodium beef broth
• 1 (12 ounce) bottle vegetable juice cocktail (v8)
• 1 tablespoon prepared horseradish
• 1/4 teaspoon celery seed
• 1 bay leaf
• 2 leeks, sliced
• 3 ribs celery, sliced into 2-inch pieces
• 1 rutabaga, cut into 2-inch chunks (1 lb.)
• 1/2 green bell pepper, chopped
• 1/4 cup cold water
• 1/4 cup all-purpose flour
• 2 tablespoons chopped parsley, leaves
• 2 tablespoons vodka
• 1 teaspoon red wine vinegar
• hot pepper sauce
• kosher salt
• black pepper
• celery leaves (optional)

Recipe

• 1 heat oil in a saute pan; brown roast on all sides in hot oil over med-high heat, about 12 minutes total.
• 2 remove roast from pan; place meat in a 5 to 6 quart slow cooker.
• 3 deglaze the pan with broth, scraping up brown bits.
• 4 stir in vegetable juice, horseradish, celery seed, and bay leaf; pour mixture into slow cooker.
• 5 arrange leeks, celery, rutabaga, and bell pepper on top of meat.
• 6 cover slow cooker, cook until meat and vegetables are tender--on high heat setting for 4-5 hours, or on low heat setting for 9-10 hours.
• 7 using a slotted spoon, remove meat and vegetables to a serving platter; cover and keep food warm.
• 8 transfer juices from slow cooker to a saucepan; skim off fat.
• 9 stir cold water into flour; stir flour mixture into juices in sauepan; cook over medium heat until gravy is thickened, 2 minutes.
• 10 stir parsley, vodka, and vinegar into gravy in saucepan.
• 11 season gravy with hot pepper sauce, salt, and pepper.
• 12 serve gravy over pot roast, vegetables, and noodles (if desired).
• 13 garnish each serving with celery leaves.