Crock Pot Spicy V8 Roast Recipes

Steps:

• 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.

Steps:

• Cut up roast into 8 to 10 chuncks place in crockpot.
• Quarter onion and place in crockpot.
• Quarter potatos and add to crockpot.
• Add Chopped Roasted Green chile.
• Add V8 juice.
• Add water to fill crockpot.
• Season to taste.
• Cook on low for 8 hours or on high for 4 hours.

Steps:

• In a large Dutch oven brown the roast on all sides in oil.
• Remove roast and drain off excess oil.
• In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce.
• Replace the roast in the Dutch oven and pour the combined ingredients over the roast.
• Bake, covered 325' for 2-2 1/2 hours or until very tender.
• Transfer the roast to a warm platter, cover with foil to retain heat.
• For the gravy measure cooking juices; skim away the fat. If necessary add enough water to measure 1-1/2c. Return juices to Dutch oven, combine the remaining 2 tablespoons water and the cornstarch, stir into the juices.
• Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute.
• Serve gravy with the roast.

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Steps:

• Mix cream of mushroom soup, chopped onion, and chuck roast in a slow cooker.
• Cook on High for 3 to 4 hours, or on Low for 8 to 9 hours. Add carrots, potatoes, string beans, and parsley 1 1/2 hours before the pot roast done.

Steps:

• Season the chuck roast with salt and pepper.
• Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour the beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the broth and onions into slow cooker; cover and cook on Low for 5 hours. Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.

Steps:

• Season the roast with black pepper and garlic powder (do not season with salt).
• Heat oil in a skillet or pot over medium-high heat; add in roast and brown on all sides.
• Place the onion soup mix, broth and Worcestershire sauce into the slow cooker; mix to combine.
• Add in the browned roast and turn the roast a few times to coat in the broth mixture.
• Sprinkle the veggies around the roast.
• Cover and cook on LOW setting for 8-10 hours.

Steps:

• Cut roast in half and place in crockpot.
• Combine the V8 juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar and seasonings and pour over roast.
• Cover and cook on low for 8-10 hours or until meat is tender.
• Remove meat and shred with forks and return to slow cooker and heat through.
• Spoon 1/2 cup meat mixture onto each roll.