BEEF HASH

YOU WILL NEED:

Skillet
Spoon
Measuring cup
Measuring spoons


1 cup leftover chuck roast, cut, against the grain, into small pieces
1 cup leftover potatoes and carrots, cut into bite sized pieces
1/4 cup diced onions
1 beef cube
3/4 cup juice from roast (you can use water just add another beef cube
1/2 cup frozen peas (optional)


1.  Add all ingredients in skillet: simmer on low until all ingredients are hot.


SERVES:  1 or 2

SERVING HINTS:  This is good as is.  You can serve it with a salad and some
     crusty bread.  If you still have leftovers it can be warmed up and poured over
     cooked rice or noodles.  If you want a thicker broth, add 1 or 2 tbsp. flour
     before you heat it up, stir well and heat.  You can also add 2 tbsp. butter for a richer flavor.

CHUCK ROAST: EASY COLLEGE RECIPE

(This recipe takes several hours to cook so it gives you plenty of time to do
homework, clean the apartment or just be a couch potato.  It is very low
maintenance.)

Roast shown with juice from pan.


YOU WILL NEED:

Oven at 450 degrees then
Oven at 350 degrees
Cast iron skillet
Lid or foil
Lg. spoon
Sharp knife

1 small chuck roast (you can cook all of it or cut it up and freeze the rest)
1/4 cup oil
1 med. onion, diced or sliced
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/ 2 tsp. season all
1 lg. potato, cut in fourths
1/2 bag of baby carrots
2 cups water



1.  Put oil in skillet and add the roast.  Put in oven and brown on both sides at 450
      degrees.  Brown it really dark, almost until it looks burnt, on both sides.(This is
      is what gives the roast flavor).  Turn oven down to 350 degrees.  Add onion, spices
     and water.  Cover and bake for 4 hours.   After a couple of hours you may have to
      add more water to keep it at least 1 inch thick.

2.  After 4 hours add the carrots, check the juice and add more water if you have to.

3.  After 1 hour add the potatoes.  Check the juice again and bake for another hour
     or until the carrots are tender.  Remove from oven and enjoy.

SERVES:  1 OR MORE

SERVING HINTS:  As you put the carrots and potatoes in add some salt and
          pepper to them.  At the beginning of the cooking process you could
          add a beef cube, beef broth or dried onion soup.  Just gives the roast
         a more intense flavor.  You can serve the roast and veggies with a nice
         crisp salad.  You can also add any other spices you like or have on
         hand, like:  oregano, italian spices, paprika etc.