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BLOODY MARY POT ROAST Recipe

   
 

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     BLOODY MARY POT ROAST

Category   Entrees - Maindishes
Sub Category   None
Servings   10

Ingredients
1 3- to 3 1/2-pound boneless beef chuck pot roast
3/4 cup tomato juice
1/4 cup water
1 teaspoon Worcestershire sauce
2 cloves gfarlic, minced
4 teaspoons cornstarch
1 tablespoon prepared horseradish
 

Instructions
Trim fat from meat and place meat in 3 1/2 - quart slow cooker. Combine tomato juice,water,Worcestershire sauce,and garlic: pour over meat.
Cover and cook on low setting for 10 to 12 hours or on high- heat setting for 5 to 6 hours.
Reserve cooking liquid. Slice meat; transfer to serving platter and cover to keep warm.
For gravy, place1 1/2 cups of cooking liquid into a saucepan . Add 2 tablespoons water and cornstarch; cook and stir over medium heat until thickened,then for 2 minutes more. Stir in horseradish.


Originally Submitted
9/24/2008





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