BLOODY MARY POT ROAST
Ingredients:
1 Reynolds® Hot Bags® Foil Bag, large size
1 (3 to 3 1/2 lb.) boneless beef chuck roast
2 C. peeled baby carrots
1 large onion, sliced
1 stalk celery, cut into 1-inch pieces
1 C. Bloody Mary mix or spicy vegetable juice
1/2 C. red wine or water
1 envelope dry onion soup mix
2 T. all-purpose flour
1/4 tsp. black pepper
Preheat grill to medium or oven to 450°F. Open foil bag. Place
roast in foil bag. Arrange carrots, onion, and celery around roast.
Combine Bloody Mary mix, wine, onion soup mix, flour and pepper;
spoon over vegetables. To seal, double fold open end of foil bag.
Place foil bag in a roasting pan at least 2 inches deep. To cook,
slide foil bag onto grill or leave foil bag in supporting pan and place
in oven. The edges of the foil bag should not hang over the sides of
the pan. Grill 1 1/2 hours on medium in covered grill or bake 2 to
2 1/2 hours in supporting pan in oven. Use oven mitts to cut open
foil bag with a sharp knife. Carefully fold back top of foil bag,
allowing steam to escape.
Serves 7 to 9.
B-man 