Bloody Mary Pot Roast
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!
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INGREDIENTS
Nutrition- 3lbs boneless chuck roast
- 6ounces bloody mary mix (canned)
- 1⁄2cup red wine
- 2tablespoons all-purpose flour
- 1⁄4teaspoon ground black pepper
- 1(1/4 ounce) envelope dry onion soup mix
- 8small onions
- 3
- 1
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DIRECTIONS
- 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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