Spicy V-8 Pot Roast

• 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

1. In a large Dutch oven brown the roast on all sides in oil.
2. Remove roast and drain off excess oil.
3. In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce.
4. Replace the roast in the Dutch oven and pour the combined ingredients over the roast.
5. Bake, covered 325' for 2-2 1/2 hours or until very tender.
6. Transfer the roast to a warm platter, cover with foil to retain heat.
7. 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.
8. Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute.
9. Serve gravy with the roast.

beef roast, vegetable oil, garlic, vegetable juice, water, horseradish, worcestershire sauce, water, cornstarch

Taken from www.food.com/recipe/spicy-v-8-pot-roast-114744 (may not work)