Bloody Mary Pot Roast
1 (3 pound) 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 envelope dry onion soup mix
8 small onions
3 medium carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
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 degrees F for 2 hours or until tender.
Yields 6 servings.
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