Pressure-Cooker Bloody Mary Pot Roast

Total Time

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

Makes

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

Directions

1. 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. Drain beef, discarding marinade. Select saute or browning 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 onions; 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. Return roast and onions 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.

Nutrition Facts

4 ounces cooked beef: 299 calories, 17g fat (6g saturated fat), 98mg cholesterol, 429mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 31g protein.

source https://www.tasteofhome.com/recipes/pressure-cooker-bloody-mary-pot-roast/

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