Bloody Mary Pot Roast

I made this recipe friday, it turn out great, if you slice the roast, and place it in the tomato mixture before serving and let set for an hour. it becomes more tenderized.

Easy
Bloody Mary Pot Roast

Serves 10(4 ounce meat, 2 tablespoons sauce each)
Carbs per serving 2g

1 3-to 3 ½ pound boneless beef chuck pot roast
¾ cup hot-style tomato juice
¼ cup water
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
4 teaspoons cornstarch
1 tablespoon prepare horseradish

1. Trim fat from meat, and place meat in 3 ½ quart slow cooker. Combine tomato juice, the ¼ cup water, Worcestershire sauce, and garlic; pour over meat.
2. Cover and cook on low-heat setting for 10-12 hours or on high setting for 5-6.
3. Reserve cooking liquid. Slice meat, transfer to serving platter, and cover to keep warm.
4. For gravy, place 1 ½ cups of cooking liquid from pot roast into a saucepan. Add 2 tablespoons water and cornstarch, cook and stir over medium heat until thickened, then for 2 minutes more. Stir in horseradish.

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