This recipe has Christmas written all over it. Slather a giant hunk of meat in seasoning and cook it all night long so that you can rise the wonderful beefy aroma. My mouth is watering jus typing that sentence. Roast beef hash can be eaten as a meal all on its own or as part of a main meal. It’s so versatile you can eat it any time of day, a lot of folks eat it for breakfast atop some delicious fried eggs. Do as you wish but remember one thing be GENEROUS with the salt. Happy beef feasting!
· 1 Chuck Roast, this is the best cut to use for hash because of the marbling. When it’s slow cooking in the oven all night the fat will render and the meat will be tender and juicy.
· Kosher Coarse Salt
· 1 Tbsp Beef Base
· 4 Cups of water
· 4 Russet Potato’s
· 1 Yellow Onion
· 3 Carrots
1. Preheat your oven to 225°F.
2. Place your roast in a deep baking (lasagna style) dish. Sprinkle all sides with pepper and cover GENEROUSLY with Kosher Salt.
3. Mix your beef base with 4 cups of boiling water. Add two cups to the base of your pan and reserve the remaining two cups.
4. Cover tightly with foil and bake for 10 hours.
5. Dice potatoes, onion and carrots and set aside.
6. After 10 hours of cooking, remove as much visible fat as possible (without burning yourself) and shred with two forks. Leave chunks of meat so that the whole dish isn’t shoe string.
7. Add potato, carrots and onion and cover with remaining beef both.
8. Cook two hours longer and serve.
This is the original one pan meal, and we hope you love it as much as we do!
12 Day’s and 12 Way’s of BEEF Recipes
Day 2: Smokey Beef Back Ribs
Day 3: Crockpot London Broil
Day 4: Crockpot Philly
Day 5: Homemade Beef Sausage
Day 6: Beef Sausage Lasagna
Day 7: Crème Chipped Beef
Day 8: Roast Beef Hash
Day 9: Beef Pad Thai
Day 10: Chicago Steakhouse Sandwich
Day 11: Creamy Beef and Noodles
Day 12: Herb Crusted Prime Rib