BLOODY MARY POT ROAST

Bloody Mary Pot Roast image

Another one from some 1980's Southern Living Annual Cook Book! This recipe is delicious. You could use tomato juice or V-8 instead of bloody mary mix. I've tried it both ways and it is great either way, but the bloody mary mix seems to add just a hint of sweetness to the sauce! So good!

Provided by Amy H.

Categories Beef

Time 6h5m

Number Of Ingredients 10

Ingredients

1 (3 lb.) boneless chuck roast
1 (6 oz.) can bloody mary mix
1/2 c red wine
2 Tbsp all purpose flour
1/4 tsp salt
1/4 tsp pepper
1 (1 1/3 oz.) envelope dry onion soup mix
4 small onions
3 medium carrots, scraped and cut into 1-inch slices
1 stalk celery, cut into 1-inch slices

Steps:

1. Place a 22x18 inch piece of aluminum foil in an ungreased 9x13-inch baking pan.
2. Place beef in pan and add bloody mary mix, and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef.
3. Fold foil over and seal. Bake at 320 degrees for 6 hours or until tender. Yield 6 servings.

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