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bloody mary pot roast

(1 rating)
Meave avatar
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!

(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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