Best 5 Spicy V 8 Pot Roast Recipes

In the realm of hearty and flavorful dishes, "spicy v8 pot roast" stands out as a culinary masterpiece that tantalizes taste buds and warms the soul. This succulent dish combines tender chunks of beef, aromatic vegetables, and the vibrant tang of v8 juice, resulting in a symphony of flavors that will leave you craving more. Whether you're a seasoned home cook or a novice in the kitchen, embarking on this culinary adventure will reward you with a dish that is both comforting and undeniably satisfying. So, gather your ingredients, prepare your taste buds, and get ready to delve into the delectable world of spicy v8 pot roast.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY V-8 POT ROAST

Spicy V-8 Pot Roast image

Make and share this Spicy V-8 Pot Roast recipe from Food.com.

Provided by lets.eat

Categories Roast Beef

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs boneless bottom round beef roast
3 tablespoons vegetable oil
3 garlic cloves, crushed
1 cup spicy V8 vegetable juice
1/2 cup water
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
2 tablespoons water
4 teaspoons cornstarch

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.

CROCK POT SPICY V8 ROAST

Crock Pot Spicy V8 Roast image

I work full-time so the crockpot is a great way to have an excellent meal on a work night with little effort. This roast is usually very tender!

Provided by Girly Griller

Categories Roast Beef

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs roast (whichever you prefer, I usually use Rump)
2 cups spicy hot V8
1/2 cup roasted green chilies
1/2 yellow onion
4 -5 potatoes
garlic
salt
pepper
1 1/4 ounces Lipton Onion Soup Mix
1 (8 ounce) can 98% fat-free condensed mushroom soup

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.

8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES

8 Spiced Pot Roast with Roasted Vegetables and Garlic Fingerling Potatoes image

Provided by Ming Tsai

Categories main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 35

Ingredients

5- to 6-pound boneless chuck or rump roast
Fleur de sel, to season
1/2 tablespoon coarse ground black peppercorns
1/2 tablespoon coarse ground white peppercorns
1/2 tablespoon coarse ground green peppercorns
1/2 tablespoon coarse ground coriander
1/2 tablespoon coarse ground cumin
1 teaspoon coarse ground Szechwan peppercorns
1/2 tablespoon ground cinnamon
1/2 tablespoon chili flakes
1/2 cup all-purpose flour
Canola oil, to cook
2 sliced onions
6 cloves garlic, sliced
5 thin slices ginger
2 cups whole Roma tomatoes
1 tablespoon sambal
1 tablespoon brown sugar
2 cups dry red wine
2 zucchinis, roll cut
2 bell peppers, large dice
2 large carrots, peeled and roll cut
1 pound button mushrooms, quartered
Salt and black pepper, to taste
Garlic Fingerling Potatoes, recipe follows
East-West Mustard, recipe follows
2 pounds fingerling potatoes, washed and scrubbed, skin on
1/4 cup chopped garlic
1/3 cup extra virgin olive oil
1/2 cup chopped French parsley
Salt and black pepper, to taste
1 tablespoon mustard powder
1 tablespoon wasabi powder
1/2 tablespoon sugar
4 tablespoons Dijon mustard

Steps:

Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.

SPICE-BRAISED POT ROAST

Spice-Braised Pot Roast image

Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. -Loren Martin, Big Cabin, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 19

Ingredients

1 boneless beef chuck roast (2-1/2 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1/4 cup white vinegar
3 tablespoons tomato puree
1 tablespoon poppy seeds
1 bay leaf
2-1/4 teaspoons sugar
2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
Hot cooked egg noodles

Steps:

Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.

Nutrition Facts : Calories 276 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 305mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

SPICED POT ROAST

Spiced Pot Roast image

I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 boneless beef rump or chuck roast (3 pounds)
2 tablespoons vegetable oil
1-1/2 cups beef broth
1/2 cup chutney
1/2 cup raisins
1/2 cup chopped onion
1-1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

Steps:

Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. , Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.

Nutrition Facts : Calories 400 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 524mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 35g protein.

Tips:

Choose the Right Cut of Beef: Chuck roast or rump roast are great options for pot roast, as they are both flavorful and tender when cooked slowly.
Brown the Beef: Browning the beef before adding it to the slow cooker helps develop flavor and color.
Use a Variety of Vegetables: Don't limit yourself to just a few vegetables. Try adding a mix of root vegetables, such as carrots, potatoes, and parsnips, as well as leafy greens, such as cabbage or kale.
Add Some Spice: The V8 juice in this recipe already provides a bit of heat, but you can add more if you like. Try adding a teaspoon or two of chili powder, cumin, or paprika.
Cook on Low and Slow: The key to a tender pot roast is to cook it on low and slow. This allows the meat to break down and become fall-apart tender.
Thicken the Sauce: If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the slow cooker in the last 15 minutes of cooking.

Conclusion:

This Spicy V8 Pot Roast is an easy and delicious meal that is perfect for a busy weeknight. The beef is tender and flavorful, the vegetables are cooked to perfection, and the sauce is rich and savory. Serve it with mashed potatoes, rice, or your favorite pasta for a complete meal.