V8 Pot Roast

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 -

• Ready In: 3 hrs
• Serves: 8

Ingredients

• 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

1. 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.
2. 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.
3. Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.
4. 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.
5. SERVING SUGGESTION: Serve with couscous tossed with pine nuts. For dessert serve with apple crisp.