I love to cook a Sunday-style pot roast for my special hash—it makes a great weekend brunch or a breakfast-for-dinner any night of the week.
—GINA JACKSON OGDENSBURG, NY
PREP: 30 MIN. • COOK: 6 1/4 HOURS • MAKES: 10 SERVINGS
1 cup warm water
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 package (28 ounces) frozen O’Brien potatoes
EGGS
2 tablespoons butter
10 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
Minced chives
1. In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low for 6-8 hours or until the meat is tender.
2. Remove roast; cool slightly. Shred meat with two forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, add vegetables from slow cooker to skillet; heat through. Discard the cooking juices.
3. For eggs, in another skillet, heat 1 tablespoon butter over medium-high heat. Break five eggs, one at a time, into the skillet. Sprinkle with half the salt and pepper. Reduce heat to low. Cook until desired doneness, turning after whites are set. Repeat with the remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives.
To freeze: Place shredded pot roast and vegetables in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan.
Note: Look for beef base near the broth and bouillon.