I think that most people know that roasts are at their best when they’re cooked slow and low and this Bloody Mary Roast with Gravy is no exception. I use a standard Crock-Pot for this recipe or “Slow-Cooker” but you’re more than welcome to cook this in the oven, with a lid, at 200° Fahrenheit for the recommended 8 hours. The gravy is just a synch.
Bloody Mary Roast with Gravy Ingredients:
1 4 to 5 lbs Boneless Beef Chuck Roast 2 cups Bloody Mary Mix, Zing Zang
Gravy 2 tbsp Butter 2 tbsp All Purpose Flour 3 cups Roast Juice
Kosher Salt to taste
Cook in a Crock-Pot on low for 8 hours then make your gravy. I recommend adding Roasted Onions, Potatoes and Carrots as a side. Just follow the instructions in the short video tutorial and I’ll show you exactly how to make this Bloody Mary Roast.
I’ve always loved a good cocktail and this Bloody Mary Brunch is no exception because it’s got it all. Not only are they known for being a fantastic hangover cure, restaurants around the world are now making them a meal by adding epic ingredients to the garnishment. It use to only incorporate a few vegetables like a stick of celery and some green olives but, now days, you can get just about anything and I’m going to show you exactly what I’m talking about.
Bloody Mary Garnish’s
The last thing anyone wants, when they’re hungover, is difficulty so, in this Bloody Mary demonstration, I keep it simple by using a products that only take a few minutes to put together and cook. In these instances, the freezer section at your local grocery store can be your best friend; especially if you planned ahead and already have a box of microwaveable goodies in your ice box. In this post I use White Castles cheeseburger sliders(which I’m, in no way, affiliated), but you can use all kinds of things. Jalapeno Poppers, Bagel Bites, Jimmy Dean Breakfast sandwich’s, cheese sticks or pizza pockets are just some examples.
Now when it comes to the Bloody Mary mix, I do like them bold and spicy. One of the best mix recipes that I have ever come across, and again I’m not affiliated with, is made by Zing Zang. I’m pretty sure it can now be found in every grocery Walmart around the world. I’ve used it to make my Red Beer and it’s amazing to cook a roast in.
I use pickle juice and Tajin to salt and spice the rim of my glass. Tajin is used in my Mangonada Recipe and I’ve got a pic of what it looks like in that post. It has a wonderful blend of dehydrated and ground chili peppers, sea salt and lime juice so, it’s perfect for any Bloody Mary recipe.
Bloody Mary Brunch Ingredients:
1 glass Ice 3 oz Vodka 8 oz Bloody Mary Mix 3 tbsp Pickle Juice 3 tbsp Tajin, spicy salt 1 pc Bacon, cooked 1 stick Celery 2 Slider Cheese burgers 1 Pickle, small 2 Queen Pimento Green Olives
I use shish kebab sticks for skewers and straws for Drinking these Bloody Mary Brunch cocktail’s.
Bloody Mary Linguine can be done from absolute scratch using Tabasco and Worcestershire sauce, or, you can buy an already perfect blend of Bold and Spicy Bloody Mary mix from your local grocery or Liquor store. I’m using Zing Zang’s award winning Bloody Mary Mix because it’s fantastic! Their recipe can be used in so many different drinks, cocktails or sauces like I demonstrate here, it’s well worth keeping year around on my shelf, ready for use. So if you don’t want to dick around with getting it just right with your hot sauce, and you don’t want to risk ruining your dish with too much Worcestershire, I definitely recommend picking up a bottle of Zing Zang for your many endeavors! P.S. They don’t pay me me to advertise for them, It’s just really good Shit!
This Bloody Mary Linguine recipe uses canned stewed tomatoes. Normally I stay away from Bottled or canned ingredients because I have more control over what I’m putting into my recipe; preservatives etc., not to mention I get a fresher taste and more nutrients when I don’t use food that’s been murdered through the canning process. I realize I’m a little passionate about food, and I’m getting a little graphic in my verbiage here, but don’t forget the title of this recipe is Bold and Spicy Bloody Mary Linguine!
Bloody Mary Linguine Ingredients:
2 cups Water
2 tbsp Olive Oil
1 tsp Salt
1/2 pkg Linguine Pasta
3 tbsp Olive Olive Oil
1/3 cup Red Onion Shallots
1 cup Bloody Mary Mix (Use “Zing Zang” or it won’t taste right)
4 chopped Garlic Cloves (optional)
1/2 tsp Celery Salt
1 tsp Black Pepper
1 can Stewed Tomatoes
1/2 cup Vodka
2 tbsp Olive Oil
1 cup Panko Bread Crumbs
1/3 cup fresh chopped Parsley
Fresh ground pepper to taste
If you can handle it, start 3 burners. One with a pot of water for the Linguine, a skillet for the Bloody Mary Linguine mix, and another pan for the Shrimp. Prep everything, but get the Linguine started first because that takes the longest. For the bloody Mary mix, start with the red onion shallots and follow the above ingredients in the order they are written. Reduce heat to a simmer and reduce sauce after the Vodka has been added. Same thing goes for the Shrimp but kill the heat once they’re cooked. Pull the pasta and combine with the Bloody Mary Linguine mix, then quickly cook and toss the Panko on high heat and add the fresh Parsley and ground Pepper.