bloody mary pot roast

Name: Bloody Mary Pot Roast
Prep time: 5 min
Cook time: 6 h
Yield: 4
Cuisine: American
Ingredients: 1 - (3 lb.) boneless chuck roast; 1 - (6 oz.) can bloody mary mix; 1/2 cup(s) red wine; 2 tablespoon(s) all purpose flour; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) 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

(1 rating)

review

Recipe by

Amy H.

@Meave

Detroit, MI

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!

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(1 rating)

yield 4 -6

prep time 5 Min

cook time 6 Hr

method Roast

Ingredients For bloody mary pot roast

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

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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bloody mary pot roast

Ingredients For bloody mary pot roast

How To Make bloody mary pot roast

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