Bloody Mary Pot Roast
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Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Yield: 6-8


  • 1 Reynolds® Hot Bags® Foil Bag, large size
  • 3 to 3 1/2 pound boneless beef chuck roast
  • 2 cups peeled baby carrots
  • 1 large onion, sliced
  • 1 stalk celery, cut into 1-inch pieces
  • 1 cup Bloody Mary mix or spicy vegetable juice
  • 1/2 cup red wine or water
  • 1 envelope dry onion soup mix
  • 2 tablespoons flour
  • 1/4 teaspoon black pepper


  1. PREHEAT grill to medium or oven to 450°F.
  2. OPEN foil bag.
  3. Place roast in foil bag.
  4. Arrange carrots, onion, and celery around roast.
  5. Combine Bloody Mary mix, wine, onion soup mix, flour and pepper; spoon over vegetables.
  6. TO SEAL double fold open end of foil bag.
  7. Place in foil bag in a roasting pan at least 2 inches deep.
  8. TO COOK slide foil bag onto grill or leave foil bag in supporting pan and place in oven.
  9. The edges of the foil bag should not hang over the sides of the pan.
  10. GRILL 1 1/2 hours on medium in covered grill OR BAKE 2 to 2 1/2 hours in supporting pan in oven.
  11. USE OVEN MITTS to cut open foil bag with a sharp knife.
  12. Carefully fold back top of foil bag, allowing steam to escape.