BLOODY MARY POT ROAST
From 1986 Southern Living Cookbook

1 (3-lb.) boneless chuck roast
1 cup Bloody Mary mix
1/2 cup red wine
2 Tbsp. all-purpose flour
1/2 tsp. pepper
1 (1-1/3 oz.) envelope dry onion soup mix
Small whole onions
Carrots & celery cut into 1 inch pieces

Place a 22" X 18" piece of aluminum foil in an ungreased 13" X 9" X 2" pan. Place beef in pan and pour on 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 hrs. or until tender, Yield: 6 servings.

Note: This is delicious. Above is the way I cooked it for yrs., but sometimes now I put veggies in bottom of crockpot and put the meat on top and top that with the other ingredients the same as in the recipe. Cook on Low until roast is tender.

We eat a great deal of game meat and this sounds perfect for those kinds of lean meat, where keeping the moisture in is key. Thanks for sharing, I will most surely give it a try!

M