Roast Beef Caserole

Prep Time: 15 Minutes
Cook Time: 7 Hours 45 Minutes
Ready In: 8 Hours
Servings: 4

INGREDIENTS:

-1 pound boneless Piedmontese beef roast -2 cups water
-3 drops Worcestershire sauce -2 cups milk
-1 (10.75 ounce) can condensed cream of chicken soup
-1/2 cup shredded Cheddar cheese -1 tablespoon salt
-2 cups frozen hash brown potatoes -1 tablespoon curry powder
-1 teaspoon garlic powder -1 teaspoon seasoned salt
-1/4 teaspoon paprika -1 pinch ground black pepper

DIRECTIONS:

Place the beef roast in a slow cooker with water and Worcestershire sauce.
Cover, and cook 6 to 7 hours on Low. Remove beef from slow cooker, and shred.
Preheat oven to 375 degrees F (190 degrees C).
Mix milk and soup in a saucepan, and bring to a boil. Stir Cheddar cheese into the mixture until melted. Remove from heat, and mix in shredded beef and hash browns. Season the beef with curry powder, salt, garlic powder, seasoned salt, paprika, and pepper. Transfer to a casserole dish.
Bake 35 minutes in the preheated oven. Let stand 5 minutes before serving.