Bloody Mary Pot Roast
1 (3 pound) boneless chuck roast
6 ounces canned bloody Mary mix
1/2 cup red wine
2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1 envelope onion soup mix
3 medium carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
Place a piece of aluminum foil in an ungreased 13 x 9-inch cast iron 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.
Cook over moderate heat for 2 hours or until tender.
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