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Source: Campbell's Recipes
Tagged With: 8 servings
Veggie Pot Roast
This hearty, fork-tender pot roast is flavored with carrots, potatoes, onions and V8® 100% Vegetable Juice.
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Serves: 8 servings
Prep Time: 15 minutes
Cook Time: 165 minutes
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2 tablespoons Vegetable Oil
1 beef bottom round roast or chuck pot roast (about 4 pounds)
2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
1/8 teaspoon garlic powder or 1 small clove garlic, minced
1/4 teaspoon ground black pepper
6 medium potato, cut into quarters (about 6 cups)
6 medium carrots, cut into 2-inch pieces (about 3 cups)
2 medium onion, cut into wedges
2 tablespoons all-purpose flour




Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.
Stir 1 3/4 cups vegetable juice, garlic powder and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 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 in 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 toasted pine nuts. For dessert serve with apple crisp.


Notes:
Nutritional Values per Serving using V8® 100% Vegetable Juice: Calories 458, Total Fat 14g, Saturated Fat 4g, Cholesterol 117mg, Sodium 225mg, Total Carbohydrate 39g, Dietary Fiber 6g, Protein 43g, Vitamin A 164%DV, Vitamin C 45%DV, Calcium 6%DV, Iron 33%DV

Nutritional Values per Serving using V8® 100% Vegetable Juice Low Sodium: Calories 458, Total Fat 14g, Saturated Fat 4g, Cholesterol 117mg, Sodium 140mg, Total Carbohydrate 39g, Dietary Fiber 6g, Protein 43g, Vitamin A 164%DV, Vitamin C 45%DV, Calcium 5%DV, Iron 33%DV


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