Pot-Roast Beef and Vegetables

Indulge in a heavenly roast with vibrant vegetables and smothered in a rich tomato sauce.

Ingredients

  • 2 tbsp vegetable oil
  • 1.8kg boneless bottom round beef roasts
  • 475ml V8® Original Vegetable Juice
  • 1/8 tsp garlic powder or 1 small clove garlic finely chopped
  • 1/4 tsp ground black pepper
  • 6 medium potatoes cut into quarters
  • 6 medium carrots cut into 2-inch pieces
  • 2 medium onions cut into wedges
  • 2 tbsp all-purpose flour

Method

  1. Heat the oil in a large saucepan over medium-high heat. Add the beef and cook until it’s well browned on all sides. Drain any excess fat.
  2. Stir 415ml V8 Juice, garlic powder and black pepper in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
  3. Add the potatoes, carrots and onions. Cover and cook for a further 45 minutes or until the beef is tender.
  4. Remove the pot-roast beef and vegetables to a platter.
  5. Stir the flour and remaining vegetable juice in a small bowl until the mixture is smooth. Add to a small saucepan & stir. Increase the heat to medium-high then cook & stir until the mixture boils and thickens.
  6. Serve with the beef and vegetables.
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Pot-Roast Beef and Vegetables

Indulge in a heavenly roast with vibrant vegetables and smothered in a rich tomato sauce.

Pot-Roast Beef with Vegetables Recipe with V8 Juice

Serves: 8

Course: Main

Prep/cook time: 3 Hours

Difficulty: Intermediate

V8 product used: Original

Additional nutritional info: 2 Out Of 5 A Day

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Ingredients

  • 2 tbsp vegetable oil
  • 1.8kg boneless bottom round beef roasts
  • 475ml V8® Original Vegetable Juice
  • 1/8 tsp garlic powder or 1 small clove garlic finely chopped
  • 1/4 tsp ground black pepper
  • 6 medium potatoes cut into quarters
  • 6 medium carrots cut into 2-inch pieces
  • 2 medium onions cut into wedges
  • 2 tbsp all-purpose flour

Method

  1. Heat the oil in a large saucepan over medium-high heat. Add the beef and cook until it’s well browned on all sides. Drain any excess fat.
  2. Stir 415ml V8 Juice, garlic powder and black pepper in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
  3. Add the potatoes, carrots and onions. Cover and cook for a further 45 minutes or until the beef is tender.
  4. Remove the pot-roast beef and vegetables to a platter.
  5. Stir the flour and remaining vegetable juice in a small bowl until the mixture is smooth. Add to a small saucepan & stir. Increase the heat to medium-high then cook & stir until the mixture boils and thickens.
  6. Serve with the beef and vegetables.
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