Best V8 Pot Roast Recipes

SPICY V-8 POT ROAST

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.

CROCK POT SPICY V8 ROAST

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.

EASIEST POT ROAST EVER

Steps:

• Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
• Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

SLOW-COOKER FAMILY-FAVORITE POT ROAST

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.

POT ROAST

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
• Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
• Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
• Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.