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Top Tomato Bloody Mary Pot Roast


John and I love pot roast, especially in the winter time. I added our Top Tomato Bloody Mary to the pot roast and it came out delicious. Enjoy!


  • 3 to 3 1/2 pounds chuck roast
  • 1 cup Top Tomato Bloody Mary Mix
  • 2 Tbsp. cooking oil
  • 2 Tbsp. red wine
  • 3 cloves garlic, thinly sliced
  • 1/4 cup red wine
  • 4 tsp. cornstarch
  • 1 onion, roughly chopped into chunks
  • 1 carrot, roughly chopped into chunks
  • 1 bunch celery, roughly chopped into chunks


  1. Trim fat from roast. Cut slits in several places, making each slit 1/2-inch long and 1-inch deep. Insert a small slice of garlic into each slit.
  2. In a 4-Quart Dutch Oven, brown roast on all sides in hot oil. Remove from heat, and add the vegetables. Combine the Bloody Mary with 1/4 cup red wine. Carefully pour the mixture over the roast. Bake, covered, in a 325 degree oven for 2-2 1/2 hours or until very tender. Transfer to a platter, reserving juices in Dutch Oven. Keep roast warm.
  3. For the gravy, measure cooking juices; skim off the fat. Return juices to Dutch Oven. Combine 2 Tbsp. red wine and cornstarch’ stir into juices. Cook and stir over medium heat until bubbly; cook and stir one minute longer.
  4. Slice meat thinly across the grain; serve with gravy.


  • Serving Size: 10
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