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

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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

  • 1Place a 22x18 inch piece of aluminum foil in an ungreased 9x13-inch baking pan.
  • 2Place beef in pan and add bloody mary mix, and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef.
  • 3Fold 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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