Ingrédients pour V8 Pot Roast
- 2 tablespoons vegetable oil
- 1 (2 1/2 pound) bottom round roast
- 24 ounces V8 juice
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- potatoes (to taste, for serving)
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped onions
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups chopped celery
- 14 1/2 ounces beef broth
- 1 1/2 teaspoons Worcestershire sauce
- 2 bay leaves
- 2 tablespoons cold water
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Comment préparer V8 Pot Roast
- Sear the roast: Season the beef generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 2-3 minutes per side).
- Sauté vegetables: Add the carrots, celery, and onion to the skillet and sauté until softened (about 5-7 minutes).
- Combine ingredients: Transfer the seared roast and vegetables to your slow cooker or a large pot.
- Add remaining ingredients: Pour in the V8 juice, beef broth, Worcestershire sauce, garlic powder, and bay leaves.
- Slow Cooker Method: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is fork-tender.
- Stovetop Method: Bring the pot to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is fork-tender. Add water as needed to prevent sticking or drying out.
- Thicken the gravy (optional): Remove the roast from the pot and let it rest for 10 minutes before slicing. Skim off excess fat from the cooking liquid. In a small bowl, whisk together 2 tablespoons of flour with 2 tablespoons of cold water to form a slurry. Slowly whisk the slurry into the cooking liquid, bring to a simmer, and cook until thickened (about 2-3 minutes).
- Serve: Slice the roast and serve it with the delicious gravy over mashed potatoes, rice, or your favorite side dishes.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
18g
Fat
67g
Carbs
12g
