Bloody Mary Pot Roast

• 2 tablespoons olive oil
• 4 pounds boneless beef roast
• black pepper
• 1/2 cup low sodium beef broth
• 1 bottle bloody mary mix reg or spicy use 12-15 oz. NOT the whole bottle!
• 1 tablespoon prepared horseradish
• 1/4 teaspoon celery seed
• 1 bay leaf
• 2 leeks sliced
• 3 celery ribs, sliced into 2-inch pieces
• 1 rutabaga cut into 2-inch chunks, 1 lb.
• 1/2 green bell pepper chopped
• 1/4 cup cold water
• 1/4 cup all purpose flour
• 2 tablespoons chopped parsley
• 2 tablespoons vodka optional
• 1 teaspoon red wine vinegar
• hot pepper sauce
• salt
• black pepper
• celery leaves optional

1. Heat oil in a saute pan. Brown roast on all sides in hot oil over medium-high, about 12 minutes total. Remove roast from pan; place meat in a 5- to 6-quart slow cooker.
2. Deglaze pan with broth, scraping up brown bits. Stir in vegetable juice, horseradish, celery seed, and bay leaf. Pour mixture into slow cooker.
3. Arrange leeks, celery, rutabaga, and bell pepper on top of meat. 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.
4. Using a slotted spoon, remove meat and vegetables to a serving platter; cover and keep food warm.
5. Transfer juices from slow cooker to a large saucepan. Skim off fat.
6. Stir cold water into flour. Stir flour mixture into juices in saucepan; cook over medium heat until gravy is thickened, 2 minutes. Stir parsley, vodka, and vinegar into gravy in saucepan. Season gravy with hot pepper sauce, salt, and pepper.
7. Serve gravy over pot roast and vegetables. Garnish each serving with celery leaves.

olive oil, boneless beef roast, black pepper, beef broth, mary mix reg, horseradish, celery, bay leaf, leeks, celery, green bell pepper, cold water, flour, parsley, vodka optional, red wine vinegar, pepper sauce, salt, black pepper, celery

Taken from www.yummly.com/recipe/Bloody-Mary-Pot-Roast-1649124 (may not work)