V8 Pot Roast
Transform your next comfort food dinner with this hearty and flavorful V8 Pot Roast. Slow-cooked to perfection, this tender beef chuck roast is braised in a robust combination of V8 vegetable juice, aromatic herbs like thyme and rosemary, and hearty vegetables including carrots, potatoes, and celery. The searing process locks in rich flavor, while the low-and-slow cooking method ensures a melt-in-your-mouth roast that’s bursting with savory goodness. Finished with a velvety V8-based gravy, this one-pot wonder is perfect for cozy family meals or special gatherings. Simple yet satisfying, this recipe is a time-tested classic with a healthy twist, thanks to the nutritious boost from V8 juice. With minimal prep and the option to make ahead, it’s the ultimate fuss-free dish for busy weeknights or leisurely Sunday dinners.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 4 cups V8 vegetable juice
- 1 large yellow onion
- 4 medium carrots
- 4 medium potatoes
- 3 medium celery stalks
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- 0.25 cup water
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or roasting pan over medium-high heat.
Season the beef chuck roast generously with salt, pepper, dried thyme, and dried rosemary.
Sear the roast in the hot oil for 3-4 minutes per side until browned all over. Remove the roast from the pan and set aside.
Peel and roughly chop the onion, carrots, and potatoes into large chunks. Chop the celery stalks into 2-inch pieces and mince the garlic cloves.
In the same pan, sauté the onion, carrots, celery, and garlic for 3-4 minutes until softened and fragrant.
Return the seared roast to the pan, placing it on top of the vegetables.
Pour 4 cups of V8 vegetable juice over the roast and vegetables in the pan. Add 1/4 cup of water to ensure there’s enough liquid to keep the roast moist.
Bring the mixture to a simmer, then cover the pan with a lid and reduce the heat to low.
Cook the roast on low heat for 3.5 to 4 hours, turning it halfway through, until the meat is fork-tender and breaks apart easily.
About 30 minutes before the roast is done, add the chopped potatoes to the pan, ensuring they are submerged in the liquid so they will cook evenly.
Once the meat is tender, remove it and the vegetables from the pan and set them aside on a serving platter.
To thicken the sauce, create a slurry by whisking 2 tablespoons of all-purpose flour with 1/4 cup of water. Stir this slurry into the simmering V8 juice in the pan, cooking it over medium heat until it thickens into a rich gravy.
Slice or shred the pot roast as desired and serve it with the cooked vegetables, drizzled with the V8 gravy.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 9.1 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1573 mg | 33% | |
*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.
