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Veggie Pot Roast

Veggie Pot Roast

5 1

This hearty, fork-tender pot roast is flavored with carrots, potatoes, onions and V8® 100% Vegetable Juice.

serves 8 people

Ingredients

cost per recipe: $36.63

The price is determined by the national average.

  • 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)

  • 1/8

    teaspoon garlic powder or 1 small clove garlic, minced

  • 1/4

    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

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

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

Step 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 in the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.

Recipe Tips

  • Serving Suggestion: Serve with couscous tossed with toasted pine nuts. For dessert serve with apple crisp.

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Made With
V8® 100% Vegetable Juice(Regular or Low Sodium)

V8® 100% Vegetable Juice(Regular or Low Sodium)

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Ratings & Reviews

(1)
  • jdra-4

    August 22, 2007

    Veggie Pot Roast

    I would cook the potatoes, carrots, and onions for 30 mins instead of 45 mins. The potatoes were too soft.

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