Preheat oven to 325-degrees. Insert three cloves garlic into 1/2-by-1-inch slits in a well trimmed three to 3-1/2-pound boneless beef bottom round roast.

Brown on all sides in a Dutch oven and drain fat. Combine 3/4-cup spicy tomato juice (such as Bloody Mary mix), 1/4-cup water or vodka, 1-tablespoon prepared horseradish sauce, 1/2-teaspoon Worcestershire sauce and one clove minced garlic; pour over roast. Cover and bake 2 to 2-1/2-hours or until tender.

Transfer to a platter; skim fat from juices and serve juices with roast.

Serving suggestions:

• Accompany the roast with canned corn and/or fresh broccoli spears.
• Add whole-wheat rolls.
• For dessert, top a mixture of any blueberries and raspberries with spoonfuls of melted low-fat frozen vanilla yogurt.