V8 Pot Roast

Name: V8 Pot Roast
Ingredients: 2 tablespoons vegetable oil; 4 lbs bottom round steaks, roasts or 4 lbs chuck roast; 2 cups v 8 juice (regular of low-sodium); 1/8 teaspoon garlic powder or 1 minced garlic clove; 1/4 teaspoon ground black pepper; 6 medium potatoes, cut into quarters (about 6 cups); 6 medium carrots, cut into 2-inch pieces (about 3 cups); 2 medium onions, cut into wedges; 2 tablespoons all-purpose flour

9 ingredients

5 steps

Ingredients

2 tablespoons vegetable oil
4 lbs bottom round steaks, roasts or 4 lbs chuck roast
2 cups v 8 juice (regular of low-sodium)
1/8 teaspoon garlic powder or 1 minced garlic clove
1/4 teaspoon ground black pepper
6 medium potatoes, cut into quarters (about 6 cups)
6 medium carrots, cut into 2-inch pieces (about 3 cups)
2 medium onions, cut into wedges
2 tablespoons all-purpose flour

Directions

1

Heat the oil in a 6-quart saupot over medium-high heat. Add the beef and cook until it's well browned on both sides. Pour off any fat.
2

Add 1 3/4 cups vegetable juice, garlic powder and black pepper to the saucepot and heat to a boil. Reduce heat to low. Cover and cook for 1 hour and 45 minutes.
3

Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.
4

Remove the beef and vegetables to a platter. Stir the flour and remaining vegetable juice in a small bowl until the mixture is smooth, Stir the flour mixture into the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
5

SERVING SUGGESTION: Serve with couscous tossed with pine nuts. For dessert serve with apple crisp.