Bloody Mary Pot Roast

(Courtesy of recipe.com)

Ingredients:
1 boneless beef chuck pot roast (3-3 1/2 lbs.)
2 Tbsp. cooking oil (optional)
3/4 c. hot-style tomato juice
1/4 c. water
1 tsp. Worcestershire sauce
2 cloves garlic, minced
2 Tbsp. cold water
4 tsp. cornstarch
1 Tbsp. prepared horseradish

Directions:
Trim fat from meat.  If necessary, cut meat to fit into a 3 1/2 to 4 qt. slow cooking.  If desired, in a large skillet brown meat on all sides in hot oil.  Drain off fat.  Transfer meat to cooker.

In a small bowl, combine tomato juice, 1/4 c. water, Worcestershire sauce and garlic.  Pour over meat in cooker.

Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.

Transfer meat to a cutting board, reserving juices.  Slice meat; transfer to serving platter and cover to keep warm.

For gravy, pour juices into a glass measuring cup; skim off fat.  Measure 1 1/2 c. juices.  In a small saucepan combine the 2 Tbsp. cold water and cornstarch; stir in juices.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 2 minutes more.  Stir in horseradish.  Season to taste with salt and black pepper.  Serve meat with gravy. 

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