Roast Beef Hash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 lb. beef chuck shoulder roast2 medium russet potatoes, cut into large chunks2 medium yellow onions quartered3 medium carrots, cut into large chunks1/4 cup cooking sherry1 cup water2 T. cornstarchspices as desired
Put potatoes, carrots, and onions in bottom of slow cooker.
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.
Refrigerate overnight.
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.
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.
Refrigerate overnight.
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.
Nutritional Info Amount Per Serving
- Calories: 385.7
- Total Fat: 8.4 g
- Cholesterol: 136.3 mg
- Sodium: 179.8 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 3.1 g
- Protein: 50.5 g
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