Slow Cooker Bloody Mary Pot Roast

• Meat

  • 3 lb Beef chuck, roast

• Produce

  • 1/2 tsp Dill weed
  • 3 lbs Fingerling potatoes
  • 1 Onion, large wedges

• Condiments

  • 2 tbsp Dill pickle, juice
  • 2 tsp Horseradish, prepared
  • 5 tbsp Worcestershire sauce

• Baking & Spices

  • 1 1/2 tsp Black pepper, Cracked
  • 3/4 tsp Celery seed
  • 3 Cracks smoked salt
  • 1/4 cup Flour
  • 1 tsp Kosher salt
  • 1 tsp Old bay seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Drinks

  • 1 3/4 cup Tomato juice

Found on jellytoastblog.com

Ingredients

• 3 lb beef chuck roast
• 1/4 cup flour
• salt and pepper
• 1 Tablespoon extra virgin olive oil
• 3 lbs fingerling potatoes
• 1 large onion cut into wedges
• 1 3/4 cup tomato juice
• 5 Tablespoons Worcestershire sauce
• 2 Tablespoons dill pickle juice
• 2-3 teaspoons prepared horseradish
• 1 1/2 teaspoons cracked black pepper
• 1 teaspoon kosher salt
• 1 teaspoon Old Bay seasoning
• 3/4 teaspoon celery seed
• 1/2 teaspoon dill weed
• a few cracks smoked salt (optional)

Directions

• Mix flour salt and pepper in a wide, shallow dish. Roll beef roast in flour mixture. Heat olive oil in a large skillet. Sear beef on all sides (about 2-3 minutes per side). Place beef roast in a 6 quart slow-cooker and surround the roast with the potatoes and onion wedges. Add tomato juice, Worcestershire sauce, pickle juice, horseradish, racked black pepper, salt, Old Bay seasoning, celery seed, dill weed, and smoked salt to the slow-cooker. Set slow-cooker on low for 8 hours until roast is cooked to 160°F and is fork tender. Serve with potatoes, onions and extra sauce.