Pressure-Cooker Bloody Mary Pot Roast

Total Time

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


6 servings

Updated: 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
Pressure-Cooker Bloody Mary Pot Roast Recipe photo by Taste of Home


  • 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. 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 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. 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.

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.

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.