Bloody Mary Pot Roast With Fall Vegetables

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Cuisine tonight/cuisine at home

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Steps

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Heat oil in a saute pan.

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Brown roast on all sides in hot oil over med-high heat , about 12 minutes total.

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Remove roast from pan.

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Place meat in a 5 to 6 quart slow cooker.

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Deglaze the pan with broth , scraping up brown bits.

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Stir in vegetable juice , horseradish , celery seed , and bay leaf.

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Pour mixture into slow cooker.

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Arrange leeks , celery , rutabaga , and bell pepper on top of meat.

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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.

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Using a slotted spoon , remove meat and vegetables to a serving platter.

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Cover and keep food warm.

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Transfer juices from slow cooker to a saucepan.

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Skim off fat.

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Stir cold water into flour.

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Stir flour mixture into juices in sauepan.

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Cook over medium heat until gravy is thickened , 2 minutes.

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Stir parsley , vodka , and vinegar into gravy in saucepan.

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Season gravy with hot pepper sauce , salt , and pepper.

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Serve gravy over pot roast , vegetables , a.

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Ingredients

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olive oil, arm roast, low sodium beef broth, vegetable juice cocktail, prepared horseradish, celery seed, bay leaf, leeks, celery, rutabaga, green bell pepper, cold water, all-purpose flour, parsley, vodka, red wine vinegar, hot pepper sauce, kosher salt, black pepper, celery leaves