Categories: Beef

Ingredients

• One 3-pound boneless beef chuck roast
• 5 cloves garlic, quartered
• 2 tablespoons oil
• 3/4 cup + 1 tablespoon Bloody Mary mix
• 6 tablespoons vodka (or beef broth)
• 1 tablespoon prepared horseradish OR 1 teaspoon horseradish powder
• 1 1/2 teaspoons Worcestershire sauce
• 4 teaspoons cornstarch

Directions

1. Preheat oven to 325 degrees.

2. Trim excess fat from roast. Cut several slits in meat, making each about 1 inch deep. Insert a small piece of garlic into each slit. In a large roasting pan or Dutch oven, brown meat on all sides in oil. Remove from heat and set aside. In small bowl mix drink mix, vodka, horseradish, and Worcestershire sauce. Pour over roast. Bake, covered tightly with lid or foil, for 2 1/2 – 3 1/2 hours or until roast is very tender.

3. Place roasting pan or Dutch oven on largest burner. Bring juices up to a boil. Mix cornstarch with 1 tablespoon drink mix until smooth and add to meat juices. Cook until thickened. Break meat into chunks and serve with the gravy.

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