BAKED ROAST BEEF HASH RECIPE RECIPES

LEFTOVER ROAST BEEF HASH RECIPE | ALLRECIPES

Leftover Roast Beef Hash Recipe | Allrecipes image

Our family always has leftover roast beef and this recipe is a great way to finish it up!

Provided by IVPLAY

Categories Breakfast Potatoes

Total Time 37 minutes

Prep Time 20 minutes

Cook Time 17 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 russet potatoes
2 cups 1/2-inch cubes roast beef
1 onion, finely chopped
1 green bell pepper, thinly sliced
½ cup sliced fresh mushrooms
1 tablespoon vegetable oil

Steps:

Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

Nutrition Facts : Calories 165.2 calories, CarbohydrateContent 23.8 g, CholesterolContent 18.1 mg, FatContent 3.6 g, FiberContent 3.4 g, ProteinContent 10.5 g, SaturatedFatContent 0.9 g, SodiumContent 389.8 mg, SugarContent 3.2 g

ERICA'S DELICIOUS SLOW COOKER BEEF ROAST RECIPE | ALLRECIPES

Erica's Delicious Slow Cooker Beef Roast Recipe | Allrecipes image

I love to make this very easy roast. It makes its own gravy and is oh, so tender and juicy! Best if served with mashed potatoes and green beans. Any cut of roast should work fine.

Provided by Erica

Categories Everyday Cooking

Total Time 9 hours 20 minutes

Prep Time 20 minutes

Cook Time 9 hours 0 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 pounds boneless beef roast
1 teaspoon vegetable oil
salt and pepper to taste
1 onion, quartered
16 baby carrots
1 (10.75 ounce) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley

Steps:

In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

Nutrition Facts : Calories 576.8 calories, CarbohydrateContent 12.1 g, CholesterolContent 145.2 mg, FatContent 36.2 g, FiberContent 1.8 g, ProteinContent 47.9 g, SaturatedFatContent 13 g, SodiumContent 650.4 mg, SugarContent 4.2 g

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Total Time 35 minutes
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