Here is another one of my 'throw-it-all-in-a-pot' and leave it alone recipes, these are the ones I find myself cooking on busy days. This roast recipe is similar to a pot roast we did back home only I'm using spicy V-8 juice to tingle my taste buds and make a saucy gravy. Momma used tomato juice and a little other seasonings but with the V-8, I cut back on a few spices.
|ready for slow cooking|
3 to 4 pound beef roast
Salt, pepper and garlic powder
1 large onion, sliced
3 large carrots, sliced
8 oz fresh sliced mushroom or 10 oz jar, optional
1 teaspoon ground dry mustard
2 - 5.5 oz cans Spicy V-8 Juice, regular V-8 or tomato juice (about 1 1/3 cup)
Butter or olive oil
1 to 2 tablespoons prepared horseradish (not creamy)
Note: The heat of the horseradish will mostly cook out; adding this is especially good if using tomato juice. If you like your sauce saucy as we do, you will love it with the spicy V-8. After melding with the other juices, it really isn't all that spicy.