Recipe by Chef mariajane
Here is another recipe from V8, I haven't tried this one yet, but I am going to try to adapt it for the slow-cooker. My Hubby works a lot of long and unpredictable hours, so the slow-cooker is my blessing in disguise. I will let you know how it works out - But for those that don't want to use the slow cooker - here is the recipe -
Top Review by pasmaszek
I actually got this off of V8's website too but I was trying to find out if anyone had already tried it. Well anyway I made this tonight. I did use about 6lbs of chuck roast which then required me to use about another cup and 1/2 of the V8 (low sodium). I knew going into this that the "broth" would probably have a lot of tomato flavor. The flavor of the V8 really does shine in this but for my family it just is too much of a tomato flavor. So at the end instead of thickening it with flour I thickened it with brown gravy mix (only about 2 to 3 tbs. It added a beefier flavor to it and still thickened it up. The tomato flavor was still present it was just more complementing. It was great for us after my change. It would be super easy to do in a crock pot and I think I'll try it that way next time. You would just have to brown the meat on the stove put it in the crock pot and then about an hour or so before serving add the veggies.
- 2 tablespoons vegetable oil
- 4 lbs bottom round steaks, roasts or 4 lbs chuck roast
- 2 cups v 8 juice (regular of low-sodium)
- 1⁄8 teaspoon garlic powder or 1 minced garlic clove
- 1⁄4 teaspoon 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 tablespoons all-purpose flour
Directions See How It's Made
- Heat the oil in a 6-quart saupot over medium-high heat. Add the beef and cook until it's well browned on both sides. Pour off any fat.
- Add 1 3/4 cups vegetable juice, garlic powder and black pepper to the saucepot and heat to a boil. Reduce 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 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 into 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 pine nuts. For dessert serve with apple crisp.