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

TOTAL TIME: Prep: 25 min. + marinating Cook: 45 min. + releasing YIELD: 6 servings.

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

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 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.

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.