Pot Roast Hash

• 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
• 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 6-8 hours or until 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 cooking juices.
3. For eggs, in another skillet, heat 1 tablespoon butter over medium-high heat. Break five eggs, one at a time, into pan. Sprinkle with half of the salt and pepper. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives.
4. 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.

water, beef base, mushrooms, onion, garlic, chuck roast, pepper, worcestershire sauce, frozen obrien potatoes, butter, eggs, salt, pepper, chives

Taken from www.tasteofhome.com/recipes/pot-roast-hash/ (may not work)