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Bloody Mary Pot Roast
At a Glance
- Prep
- 15 minutes
- Cook
- 120 minutes
- Total
- 2 hrs 15 min
- Yield
- 6.00 serving(s)
Categories
- stewed
Cuisine
- American
Cooking Method
- Roast
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- Possible Celery — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Bloody Mary Pot Roast brings together 3 lbs boneless chuck roast, 6 ounces bloody mary mix (canned), 1/2 cup red wine in a practical dish for home cooking. It takes about 2 hrs 15 min to prepare and cook. It makes approximately 6 servings.
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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
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Instructions
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.
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