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Ingredients

1 pound boneless beef roast 2 cups water 3 drops Worcestershire sauce 2 cups milk 1 (10.75 ounce) can condensed cream of chicken soup ½ cup shredded Cheddar cheese 2 cups frozen hash brown potatoes 1 tablespoon curry powder 1 tablespoon salt 1 teaspoon garlic powder 1 teaspoon seasoned salt ¼ teaspoon paprika 1 pinch ground black pepper

Nutrition Info

408.3 calories carbohydrate: 27.3 g cholesterol: 81.6 mg fat: 26 g fiber: 1.9 g protein: 26.3 g saturatedFat: 11.5 g servingSize: - sodium: 2688.1 mg sugar: 6.5 g transFat: : - unsaturatedFat: : -

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 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.

4 servings

There are many recipes with this name, but it has never been made this way. I believe if you would try it, you will like it and will make it again.