Shelly's Recipe

ROAST BEEF HASH

Category: Casseroles - Beef

1 tbsp canola oil
1 onion, diced
1 lb white button mushrooms, diced
1/2 cup dry white wine
4 1/2 cups cold diced pot roast
2 cups pot roast broth; beef broth; or homemade beef stock
1 (12 oz) can diced tomatoes, drained
1 medium potato, peeled and grated on the largest side of a box grater
1 tbsp chopped garlic
1 tbsp soy sauce
1 sprig fresh thyme
2 tsp Worcestershire sauce
1/2 tsp Texas Pete Hot Sauce
1 tsp red pepper flakes or 1 tbsp chili powder
Coarse salt and freshly ground black pepper

Preheat the oil in a large, heavy-bottom pot over high heat. Add the onion and mushrooms and cook, stirring occasionally, until the onions are caramelized and rich golden brown, 8 to 10 minutes. Add wine and stir to combine and remove any brown bits from the bottom of the pan. Cook until the wine is reduced and almost dry.

Add the pot roast, broth, tomatoes, potato, garlic, soy sauce, thyme, Worcestershire, Texas Pete and red pepper flakes; stir to combine. Cover and reduce heat to simmer. Cook, stirring occasionally, until the mixture thickens, adding more broth if necessary, 45 minutes to 1 hour. Taste and adjust seasoning with salt and pepper. Serve immediately.