Bloody Mary Pot Roast with Fall Vegetables

Dive into cozy, cold-weather comfort with this Bloody Mary Pot Roast with Fall Vegetables—a hearty, flavor-packed twist on a classic Sunday dinner. This dish combines tender, slow-cooked chuck roast with the bold, tangy essence of a Bloody Mary, featuring a rich blend of tomato juice, vodka, Worcestershire sauce, horseradish, and a touch of hot sauce for a unique depth of flavor. Nestled among a bed of hearty fall vegetables like carrots, parsnips, baby potatoes, and celery, this pot roast is roasted to perfection in a Dutch oven for melt-in-your-mouth tenderness. The smoked paprika and bay leaves elevate the savory broth, while a garnish of fresh parsley adds the perfect finishing touch. Perfect for a family meal or holiday gathering, this one-pot wonder is as comforting as it is impressive. Keywords: Bloody Mary pot roast, fall vegetables, slow-cooked, Dutch oven recipes, hearty comfort food, tomato-based roast.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:270 mins

Total Time:300 mins

Servings: 6

Ingredients

• 3 pounds chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3 pieces celery stalks, chopped
• 3 pieces carrots, peeled and cut into chunks
• 2 pieces parsnips, peeled and cut into chunks
• 1.5 pounds baby potatoes, halved
• 1 large onion, diced
• 4 pieces garlic cloves, minced
• 2 cups tomato juice
• 1.5 cups beef broth
• 0.25 cups vodka
• 2 tablespoons Worcestershire sauce
• 1 tablespoon prepared horseradish
• 1 teaspoon hot sauce
• 1 teaspoon smoked paprika
• 2 pieces bay leaves
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the chuck roast dry with paper towels and season it generously with kosher salt and black pepper on all sides.

Step 3

Lightly coat the roast in all-purpose flour, shaking off any excess.

Step 4

Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes on each side until golden brown. Remove the roast and set aside.

Step 5

In the same Dutch oven, add the chopped celery, carrots, parsnips, baby potatoes, and diced onion. Sauté the vegetables for 5-6 minutes until slightly softened.

Step 6

Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.

Step 7

Pour in the tomato juice, beef broth, vodka, Worcestershire sauce, prepared horseradish, and hot sauce. Stir well to combine.

Step 8

Season the liquid mixture with smoked paprika and add the bay leaves.

Step 9

Return the seared chuck roast to the Dutch oven, nestling it among the vegetables. Bring the liquid to a simmer.

Step 10

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Cook for 4-4.5 hours, turning the roast halfway through, until the meat is fork-tender.

Step 11

Once cooked, remove the Dutch oven from the oven. Discard the bay leaves.

Step 12

Transfer the pot roast to a serving platter and arrange the vegetables around it. Spoon some of the cooking liquid over the top.

Step 13

Garnish with fresh parsley before serving. Pour additional liquid into a gravy boat if desired.

Nutrition Facts

Serving size	(3817.5g)

Amount per serving	% Daily Value*
Calories	4647.9

Total Fat 223.2g	0%
Saturated Fat 83.7g	0%
Polyunsaturated Fat 18.0g
Cholesterol 1259.9mg	0%
Sodium 9977.1mg	0%
Total Carbohydrate 254.2g	0%
Dietary Fiber 43.3g	0%
Total Sugars 53.3g
Protein 386.5g	0%

Vitamin D 55.7IU	0%
Calcium 669.5mg	0%
Iron 59.1mg	0%
Potassium 10852.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 33.8%

Carbs: 22.2%