Roast Beef HashSubmitted by: AMANDAPACE
IntroductionGreat for leftover pot roast and veggies, especially if you have more veggies than beef. Great for leftover pot roast and veggies, especially if you have more veggies than beef.
3 lb. beef chuck shoulder roast
2 medium russet potatoes, cut into large chunks
2 medium yellow onions quartered
3 medium carrots, cut into large chunks
1/4 cup cooking sherry
1 cup water
2 T. cornstarch
spices as desired
Sear roast over high heat in skillet (use a little oil or cooking spray as necessary).
Place roast over veggies in crockpot.
Pour in sherry and enough water to half cover roast.
Add spices as desired. Cook on low 8 - 12 hours.
Skim fat off of chilled roast mixture.
Cut veggies and roast into bite-sized pieces and place in a cast iron skillet.
Heat on medium, adding stock from crockpot to keep moist.
Once heated thoroughly, dissolve cornstarch in cold water in a small bowl, then pour into skillet. Allow to thicken for gravy.
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDAPACE.