Bloody Mary Pot Roast
1(3 lb.) boneless chuck roast
1(6 oz.) can bloody mary mix
1/2 cred wine
2 Tbspall purpose flour
1(1 1/3 oz.) envelope dry onion soup mix
3medium carrots, scraped and cut into 1-inch slices
1stalk celery, cut into 1-inch slices
How to Make Bloody Mary Pot Roast
- Place a 22x18 inch piece of aluminum foil in an ungreased 9x13-inch baking 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 320 degrees for 6 hours or until tender. Yield 6 servings.