Name: Pressure-Cooker Bloody Mary Pot Roast
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 1 cup Bloody Mary mix, divided -; 2 tablespoons Worcestershire sauce, divided -; 1 tablespoon juice from pepperoncini -; 1 teaspoon celery salt, divided -; 1 boneless beef chuck roast (2 to 3 pounds) -; 1 tablespoon canola oil -; 1 small onion, chopped -; 3/4 cup beef stock -; 1 tablespoon tomato paste -; 1 celery rib, chopped -; 5 pepperoncini -; 2 garlic cloves, minced -; 1/2 teaspoon pepper -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Bloody Mary Pot Roast

1. 1 cup Bloody Mary mix, divided -

2. 2 tablespoons Worcestershire sauce, divided -

3. 1 tablespoon juice from pepperoncini -

4. 1 teaspoon celery salt, divided -

5. 1 boneless beef chuck roast (2 to 3 pounds) -

6. 1 tablespoon canola oil -

7. 1 small onion, chopped -

8. 3/4 cup beef stock -

9. 1 tablespoon tomato paste -

10. 1 celery rib, chopped -

11. 5 pepperoncini -

12. 2 garlic cloves, minced -

13. 1/2 teaspoon pepper -

How to cook deliciously - Pressure-Cooker Bloody Mary Pot Roast

1. Stage

In a large bowl or shallow dish, combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally.

2. Stage

Drain beef, discarding marinade. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onion; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel.

3. Stage

Return roast and onion to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.