1- 3 to 3 1/2 lb.boneless beef bottom round roast
3 cloves garlic, thinly sliced
2 tablespoons cooking oil
3/4 cup Zing Zang Bloody Mary Mix
1/4 cup vodka or water
1/2 tablespoon prepared horseradish
2 tablespoons vodka or water
4 teaspoons cornstarch

Trim fat from roast. Cut slits in several places, making each slit 1/2 inch long and 1 inch deep. Insert small slice of garlic into each slit. In a 4 quart Dutch oven, brown roast on all sides in hot oil. Remove from heat. Drain off fat. Combine Zing Zang Bloody Mary Mix, 1/4 cup vodka and horseradish; carefully pour over roast. Bake covered in a 325 degree oven for 2-21/2 hours or until very tender. Transfer to a platter, reserving juices in Dutch oven. Keep roast warm.

For gravy, measure cookiing juices; skim off fat. If necessary, add water to measure 1 1/2 cups.Return juices to Dutch oven. Combine 2 tablespoons vodka and cornstarch; stir into juices. Cook and stir over medium heat until bubbly; cook and stir 1 minute longer. Slice meat thinly across the grain; serve with gravy.

Serves: 10-12