BLOODY MARY POT ROAST

Bloody Mary Pot Roast image

In response to a request. I think I found this recipe on the back of the reynolds foil bag boxes. It turns out a tender roast that is easy to clean up afterward because it is sure to be eaten up!

Provided by TishT

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs boneless chuck roast
6 ounces bloody mary mix (canned)
1/2 cup red wine
2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1 (1/4 ounce) envelope dry onion soup mix
8 small onions
3 medium carrots, cut into 1-inch, pieces
1 stalk celery, cut into 1-inch, pieces

Steps:

Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan.
Place beef in pan, and add Bloody Mary mix and wine.
Sprinkle with flour, pepper, and onion soup mix.
Arrange vegetables around beef.
Fold foil over and seal.
Bake at 350°F for 2 hours or until tender.

Nutrition Facts : Calories 660.5, Fat 44.6, SaturatedFat 18, Cholesterol 156.6, Sodium 258.7, Carbohydrate 15.7, Fiber 2.4, Sugar 5.9, Protein 43.3

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