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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pot Roast - Bloody Mary-Style (alcohol free)

Source: dLife

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

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	215.9

Total Carbs	2.2 g

Dietary Fiber	0.2 g

Sugars	0.7 g

Total Fat	6.6 g

Saturated Fat	2.4 g

Unsaturated Fat	0.3 g

Potassium	575.3 mg

Protein	34.3 g

Sodium	174.4 mg

Dietary Exchanges 6.6 Fat, 0.2 Vegetables, 3.7 Meat, 2.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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