SPICY V-8 POT ROAST
Make and share this Spicy V-8 Pot Roast recipe from Food.com.
Provided by lets.eat
Categories Roast Beef
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven brown the roast on all sides in oil.
- Remove roast and drain off excess oil.
- In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce.
- Replace the roast in the Dutch oven and pour the combined ingredients over the roast.
- Bake, covered 325' for 2-2 1/2 hours or until very tender.
- Transfer the roast to a warm platter, cover with foil to retain heat.
- For the gravy measure cooking juices; skim away the fat. If necessary add enough water to measure 1-1/2c. Return juices to Dutch oven, combine the remaining 2 tablespoons water and the cornstarch, stir into the juices.
- Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute.
- Serve gravy with the roast.
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
SLOW-COOKER FAMILY-FAVORITE POT ROAST
Slow cooker pot roast features tender beef and vegetables in a robust tomato sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h40m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
- Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consommé and vegetable juice over beef.
- Cover and cook on Low heat setting 8 to 10 hours.
- Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices from cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to High. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables.
Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 80 mg, Fat 1/2, Fiber 6 g, Protein 37 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 7 g, TransFat 0 g
CROCK POT SPICY V8 ROAST
I work full-time so the crockpot is a great way to have an excellent meal on a work night with little effort. This roast is usually very tender!
Provided by Girly Griller
Categories Roast Beef
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut up roast into 8 to 10 chuncks place in crockpot.
- Quarter onion and place in crockpot.
- Quarter potatos and add to crockpot.
- Add Chopped Roasted Green chile.
- Add V8 juice.
- Add water to fill crockpot.
- Season to taste.
- Cook on low for 8 hours or on high for 4 hours.
More about "v8 pot roast recipes"
EASY CROCK POT V8 BEEF ROAST WITH POTATOES RECIPE
From recipezazz.com
5/5 (1)Calories 519 per servingServings 8
- Beef ... Season the roast with salt, pepper, and 1 teaspoon of the flour. Make sure to rub the seasoning and flour on all sides. Then add the roast to the crock pot and surround it with the onions and whole potatoes. Then, add the garlic clove, bay leaf, and sprinkle with Italian seasoning.
- Sauce ... Pour the V8 and broth over the roast and potatoes and top the roast with the butter. I usually cut it up in a few small pieces. OPTIONAL: I often add a few sprigs of fresh herbs which offers additional flavor; but, it isn't necessary. If you have them, I suggest you do. Simply add a sprig of rosemary, thyme, and parsley; is what I use most often; but use your favorite herbs. Just add them to the sauce. You don't have to do this - it is optional.
- Cook ... Cover and cook on low for 7-9 hours until the meat is fork tender. It is very difficult to give an exact time because all crock pots and cuts of meat can really alter the time. But, I have found that 8 hours is a pretty accurate time. You can also cook it for 5-7 hours on high, which is actually what I prefer. About half way through, if you can; stir, the potatoes and onions and spoon some of the sauce over the meat. This is not necessary, but if I'm home I definitely take the time to do it.
- Gravy ... Turn the heat to high (if you have been cooking on low); then, remove the roast and potatoes (leave as many onions as you can) and transfer to a serving platter - make sure to cover to keep warm. Add the remaining flour to the sauce and mix with a whisk making sure to get rid of the lumps - as the sauce cooks, any remaining lumps will disappear. Cover and let it cook a good 5-10 minutes to thicken. This also gives the roast time to rest. This isn't meant to be a thick gravy, but more of a thin sauce.
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