Easy Crock Pot V8 Beef Roast with Potatoes

8
Servings
5m
Prep Time
5-9h
Cook Time
5h 5m
Ready In


"This is one of the easiest recipes ever. Just add to the crock pot, cover, and cook. After the beef is done, remove to a serving platter and finish the gravy right in the crock pot. In the mean time; roast some carrots and parsnips as a side dish."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (598.2 g)
  • Calories 519.2
  • Total Fat - 10.4 g
  • Saturated Fat - 4 g
  • Cholesterol - 149.7 mg
  • Sodium - 416.6 mg
  • Total Carbohydrate - 47.9 g
  • Dietary Fiber - 5.8 g
  • Sugars - 6.4 g
  • Protein - 57.6 g
  • Calcium - 90.2 mg
  • Iron - 6.8 mg
  • Vitamin C - 40.5 mg
  • Thiamin - 0.5 mg

Step 1

Beef ... Season the roast with salt, pepper, and 1 teaspoon of the flour. Make sure to rub the seasoning and flour on all sides. Then add the roast to the crock pot and surround it with the onions and whole potatoes. Then, add the garlic clove, bay leaf, and sprinkle with Italian seasoning.

Step 2

Sauce ... Pour the V8 and broth over the roast and potatoes and top the roast with the butter. I usually cut it up in a few small pieces. OPTIONAL: I often add a few sprigs of fresh herbs which offers additional flavor; but, it isn't necessary. If you have them, I suggest you do. Simply add a sprig of rosemary, thyme, and parsley; is what I use most often; but use your favorite herbs. Just add them to the sauce. You don't have to do this - it is optional.

Step 3

Cook ... Cover and cook on low for 7-9 hours until the meat is fork tender. It is very difficult to give an exact time because all crock pots and cuts of meat can really alter the time. But, I have found that 8 hours is a pretty accurate time. You can also cook it for 5-7 hours on high, which is actually what I prefer. About half way through, if you can; stir, the potatoes and onions and spoon some of the sauce over the meat. This is not necessary, but if I'm home I definitely take the time to do it.

Step 4

Gravy ... Turn the heat to high (if you have been cooking on low); then, remove the roast and potatoes (leave as many onions as you can) and transfer to a serving platter - make sure to cover to keep warm. Add the remaining flour to the sauce and mix with a whisk making sure to get rid of the lumps - as the sauce cooks, any remaining lumps will disappear. Cover and let it cook a good 5-10 minutes to thicken. This also gives the roast time to rest. This isn't meant to be a thick gravy, but more of a thin sauce.

Step 5

Serve ... Strain your sauce pushing it through a strainer. This will catch the onions, herbs, and bay leaf, and create a smooth silky sauce. Arrange the potatoes around the sliced meat and drizzle with some of the sauce. Serve the extra sauce on the side. As I said, roasted carrots, parsnips, and even mushrooms are a great side dish. ENJOY! Note: Extra sauce is fantastic over roasted or baked potatoes, in hash, over 'salisbury steak like' patties, grilled or pan seared steak; also, fantastic over meatloaf, so don't throw it out - it freezes wonderfully.

Tips & Variations


No special items needed.

Related

acerast

Great flavor, very moist meat and lots of wonderful juice/gravy! This one is a definite keeper. Thanks Kchurchill5.

review by:
(22 Feb 2013)