CWY: Bloody Mary Roast & Berry Cobbler

Sunday's "Cooking With You" guest is Bailey Rusch of Appleton! She shared recipes for Bloody Mary Pot Roast and Mixed Berry Cobbler. 

Here are the recipes:

BLOODY MARY POT ROAST
2.5 lbs of boneless roast (I will be using the chuck roast)
1 cup Bloody Mary mix (use the kind you like to drink)
1 cup beef broth
2 medium red onions
4 medium carrots
8 baby red potatoes
(Cut veggies into bite size pieces)
1 tsp (eyeball) thyme
1tbs parsley
2 tablespoons slow cooker pot roast sauce mix (from the packet)
Cooking spray

Set slow cooker to medium, and spray with cooking spray.
Add roast, and veggies, then pour Bloody Mary mix and beef broth in, and the add spices and slow cooker sauce mix. (Use more if you like sauce thicker) Keep on medium heat for apx 4-6 hours or until roast is tender and veggies are soft.

You can use it the next day for hot beef sandwiches, and if you want to use the sauce as gravy and thicken it up with flour, you can too.

This is a nice Sunday "set it and forget it" meal and a great alternative if you don't like corned beef and cabbage for St. Patrick's Day.

MIXED BERRY COBBLER
1 package dry cake mix (Bailey used vanilla on the show)
1 can sprite or 7up zero (has to be diet)
2 medium packages of frozen berries (I will be using red raspberries and mixed berry medley)
Cooking spray
9x13 pan

Spray pan with cooking spray and add packages of frozen berries. (Try to break up any big clumps before putting into the pan) spread berries out evenly, sprinkle top of berries with dry cake mix evenly. Open soda and pour slowly (it will bubble) over the top of the berries and cake mix, keep a second on hand in case mix looks dry. DO NOT mix the cake mix with soda, this will give its crust and a golden brown color. Bake for 45-50 minutes at 350 and serve warm with ice cream if desired.