Bloody Mary Pot Roast

1
Amy Herald

By
@Meave

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
5 Min
Cook:
6 Hr
Method:
Roast

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

How to Make Bloody Mary Pot Roast

Step-by-Step

  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.

Printable Recipe Card

About Bloody Mary Pot Roast

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American




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