Source: dLife

Pot roast made with a delicious "Bloody-Mary" sauce.

Servings

3 lb Beef, chuck arm pot roast, lean, raw, 1/8" trim
2 tbsp vegetable oil (optional)
0.75 cup Juice, vegetable blend, spicy, ready to drink
0.25 cup cold water
1 tsp Worcestershire sauce
2 medium garlic cloves , minced
2 tbsp cold water , cold
4 tsp cornstarch
1 tbsp horseradish
1 pinch salt and pepper

1 Remove fat from meat. Cut meat to fit into a 3 1/2- or 4-quart slow cooker.
2 Cook meat in large skillet in hot oil over medium heat until brown on all sides.
3 Drain off fat and place meat in slow cooker.
4 Combine tomato juice, 1/4 cup water, Worcestershire sauce, and garlic in a small bowl. Pour over meat in cooker.
5 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
6 Transfer meat to serving platter, reserving cooking liquid. Cover meat with foil to keep warm.
7 Pour cooking liquid into a glass measuring cup and skim off fat.
8 Measure 1 1/2 cups cooking liquid and set aside (discard any remaining liquid).
9 In a small saucepan combine the 2 tablespoons water and the cornstarch.
10 Stir in the reserved 1 1/2 cups liquid. Cook and stir over medium heat until thickened and bubbly.
11 Cook and stir for 2 minutes more then stir in the horseradish.
12 Season gravy to taste with salt and pepper.
13 Serve meat with gravy.