Bloody Mary Pot Roast

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

In response to a request. I think I found this recipe on the back of the reynolds foil bag boxes. It turns out a tender roast that is easy to clean up afterward because it is sure to be eaten up!

Ingredients Nutrition

Directions

  1. Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan.
  2. Place beef in pan, and add Bloody Mary mix and wine.
  3. Sprinkle with flour, pepper, and onion soup mix.
  4. Arrange vegetables around beef.
  5. Fold foil over and seal.
  6. Bake at 350°F for 2 hours or until tender.

Reviews

(4)
Most Helpful

This is a very moist and tender meat recipe. The only change I made was to put it in the oven at 250 degrees for 3 hours and then raised the temperature to 350 for the last 1/2 hour. My family seemed to really like it,and my husband says the left overs are better than the night before.

BeckyF February 07, 2003

This was fantastic. I bought a sirloin tip roast rather than chuck roast for less fat. I also put it into my crockpot on low for 8 hours. I have a 6 quart slow cooker, if you have a smaller size I would decrease the liquid.When got home, the house smelt great and the taste was worth it. Next time, I will had diced potatoes. The other change you can make is use beef cubes instead of a whole beef roast and add 2 Tablespoons of quick cooking Tapioca and you will have a wonderful stew. Thanks for a great recipe.

Audrey M March 19, 2003

The sauce was so delicious. My family loved it! Thanks so much!

Mimi Perrine March 11, 2003

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