Veggie Pot Roast
This hearty, fork-tender pot roast is flavored with carrots, potatoes, onions and V8® 100% Vegetable Juice.
Ingredients
2 tablespoons vegetable oil
4 pounds boneless beef bottom round (rump) roast or chuck pot roast
2 cups V8® 100% Vegetable Juice(Regular or Low Sodium)
0.125 teaspoon garlic powder or 1 small clove garlic, minced
0.25 teaspoon ground black pepper
6 medium potato, cut into quarters (about 6 cups)
6 medium carrot, cut into 2-inch pieces (about 3 cups)
2 medium onion, cut into wedges
2 tablespoons all-purpose flour
4 pounds boneless beef bottom round (rump) roast or chuck pot roast
2 cups V8® 100% Vegetable Juice(Regular or Low Sodium)
0.125 teaspoon garlic powder or 1 small clove garlic, minced
0.25 teaspoon ground black pepper
6 medium potato, cut into quarters (about 6 cups)
6 medium carrot, cut into 2-inch pieces (about 3 cups)
2 medium onion, cut into wedges
2 tablespoons all-purpose flour
Instructions
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.
Stir 1 3/4 cups vegetable juice, garlic powder and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.
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 in the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
Stir 1 3/4 cups vegetable juice, garlic powder and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.
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 in the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
Veggie Pot Roast
This hearty, fork-tender pot roast is flavored with carrots, potatoes, onions and V8® 100% Vegetable Juice.
Directions
Print
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.Stir 1 3/4 cups vegetable juice, garlic powder and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.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 in the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
Ingredients
2 tablespoons vegetable oil4 pounds boneless beef bottom round (rump) roast or chuck pot roast2 cups V8® 100% Vegetable Juice(Regular or Low Sodium)0.125 teaspoon garlic powder or 1 small clove garlic, minced0.25 teaspoon ground black pepper6 medium potato, cut into quarters (about 6 cups)6 medium carrot, cut into 2-inch pieces (about 3 cups)2 medium onion, cut into wedges2 tablespoons all-purpose flour
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