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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