Ingredients for Spicy V 8 Pot Roast
- Bottom Round Beef Roast
- Vegetable Oil
- Garlic Cloves
- V8 Vegetable Juice
- Water
- Prepared Horseradish
- 2 tablespoons Worcestershire sauce
- Cornstarch
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How to Make Spicy V 8 Pot Roast
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Sear the roast on all sides until browned.
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and green chilies. Cook for another minute until fragrant.
- Pour in the V8 juice, beef broth, and Worcestershire sauce. Add the dried thyme.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 120-135 minutes, or until the roast is fork-tender.
- Add the potatoes during the last 30 minutes of cooking time.
- Once the roast is cooked through, remove it from the pot and let it rest for 10-15 minutes before slicing.
- Skim off any excess fat from the cooking liquid. Serve the sliced roast with the vegetables and delicious sauce.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
4g
Fat
47g
Carbs
1g
