Veggie Pot Roast
Prep: 15 minutes
Cook: 2 hours 45 minutes
2 tbsp. vegetable oil
4 lb. boneless beef bottom round (rump) roasts or chuck pot roast
2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
1/8 tsp. garlic powder or 1 small clove garlic, minced
1/4 tsp. ground black pepper
6 medium potatoes, cut into quarters (about 6 cups)
6 medium carrots, cut into 2-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.
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.
Serving Suggestion: Serve with couscous tossed with toasted pine nuts. For dessert serve with apple crisp.