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Pressure-Cooker Bloody Mary Pot Roast

Name: Pressure-Cooker Bloody Mary Pot Roast
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
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

1 review

Total Time

Prep: 25 min. + marinating Cook: 45 min. + releasing

By Taste Of Home Editorial Team

Recipe by Renee Page

Tested by Alicia Rooker, RDN

Taste Recipes's Editorial Process

Updated on Nov. 01, 2023

When I picked up a bottle of Bloody Mary mix, the clerk said she sometimes uses it to marinate a roast. I gave that a try and then decided to add more of the flavors that others love in a Bloody Mary. —Renee Page, Rochelle, Illinois

Now Trending

Can you freeze Pressure-Cooker Bloody Mary Pot Roast?

Freeze cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Test Kitchen Approved

Pressure-Cooker Bloody Mary Pot Roast

Contest Winner

1 review

Prep Time 25 min

Cook Time 45 min

Yield 6 servings

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

Text Ingredients

Directions

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.

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.
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.