Bloody Mary Pot Roast

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This recipe comes from JoyTT in Texas, but it’s actually my brother-in-law’s recipe.  Mark has been making this for a long time for us and we just never posted the recipe.  This is a simple version of a pot roast, but I know first hand that it is very delicious.

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3 lb chuck roast
1 liter bottle of your favorite bloody mary mix
1 bottle beer (Shiner or similar)
2 cups chicken broth
1 tsp Worcestershire sauce
2 medium onions, quartered
5 cloves garlic, minced
1 cup diced celery
1 bag fingerling potatoes
8 oz baby or large diced carrots
1 pkg sliced mushrooms (optional)
1 tbsp corn starch
Salt and pepper to taste

Salt and pepper the roast, and sear all sides in skillet heated to medium-high. Place seared roast in crock pot. Add the onion, garlic and celery. Pour in the bloody mary mix, beer, broth and Worcestershire sauce and stir. Cook low for a total of 8 hours. After the first 4 hours add the potatoes, carrots and mushrooms.
30 minutes before serving, remove 2 cups of liquid and allow to cool. When cool, whisk in the corn starch till all lumps are gone. Then return to the crock pot and stir to combine. Serve once all the liquid has thickened.

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