V8 POT ROAST

V8 POT ROAST

2 tbsp. vegetable oil
4 lbs. beef bottom round roast or chuck pot roast
2 cups V8 100% vegetable juice
1/8 tsp. garlic powder or 1 clove garlic, minced
¼ tsp. ground black pepper
6 medium potatoes, cut into quarters (about 6 cups)
6 medium carrots cut into ¼-inch pieces (about 3 cups)
2 medium onions cut into wedges
2 tbsp. all-purpose flour

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.

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

Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until beef is fork-tender.
Remove the beef and vegetables to a platter. Stir the flour and remaining vegetable juice in a small bowl. Stir into the saucepot. Cook and stir over medium-high heat until the mixture boils and thickens. Serve with the beef and vegetables.

Yield: 8 servings.