Spicy V 8 Pot Roast
Elevate your classic comfort food game with this bold and flavorful Spicy V8 Pot Roast! Perfectly seasoned and slow-cooked to tender perfection, this hearty recipe combines a succulent chuck roast with vibrant vegetables like carrots, celery, and potatoes, all bathed in a savory and zesty blend of spicy V8 vegetable juice, beef broth, and Worcestershire sauce. Smoked paprika and a touch of thyme add depth, while the slow cooking method creates melt-in-your-mouth textures and a rich, aromatic sauce. It's the ultimate one-pot meal, ideal for cozy family dinners or meal prep. Garnish with fresh herbs and serve with crusty bread for a complete, soul-warming feast! Keywords: Spicy V8 Pot Roast, slow cooker beef recipe, comfort food, one-pot meal, spicy pot roast.
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Recipe Information
Ingredients
- 3 lbs Chuck roast
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 2 cups V8 vegetable juice, spicy
- 1 cup Beef broth
- 1 Yellow onion, sliced
- 4 Carrots, peeled and cut into chunks
- 3 Celery stalks, chopped
- 4 Russet potatoes, peeled and quartered
- 4 Garlic cloves, minced
- 2 tbsp Worcestershire sauce
- 1 tsp Dried thyme
- 2 Bay leaves
Instructions
Season the chuck roast evenly on all sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Heat a large skillet over medium-high heat and add the olive oil. Sear the chuck roast for 3-4 minutes on each side until browned, then transfer it to a slow cooker.
In the same skillet, lower the heat and add the minced garlic. Sauté for 1 minute until fragrant, then deglaze the pan by adding 1/2 cup of the beef broth, scraping up any brown bits. Pour this mixture into the slow cooker.
Add the sliced onions, carrots, celery, potatoes, and bay leaves to the slow cooker, arranging them around and on top of the meat.
In a mixing bowl, combine the spicy V8 juice, remaining beef broth, Worcestershire sauce, and dried thyme. Stir well and pour the mixture over the ingredients in the slow cooker.
Cover the slow cooker and cook on low heat for 8 hours, or until the roast is tender and easily pulls apart with a fork.
Once done, remove the bay leaves and discard them. Carefully transfer the roast, vegetables, and a portion of the cooking liquid to a serving platter or bowl.
Optional: For a thicker gravy, transfer the liquid to a saucepan, bring to a simmer, and thicken with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) while whisking consistently for a couple of minutes.
Serve the Spicy V8 Pot Roast warm with the vegetables and sauce, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1711 mg | 74% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 8.9 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1762 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
