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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

408.3 calories; 26.3 g protein; 27.3 g carbohydrates; 81.6 mg cholesterol; 2688.1 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/16/2006
After reading the other reviews I improvised this recipe to use the leftover potroast I had (flavored with onions, etc). I used only 1 cup of milk for the sauce, 1/2 t each of curry powder, garlic powder & seasoned salt along with the soup, Worchestershire sauce & paprika. I did not use any additional salt or pepper. I added extra cheese (1 cup total), a can of green beans & some French fried onions on top (last 10 min of baking). The sauce came out thick & very tasty. It smelled wonderful while baking, too! I will certainly make this again. Read More
(37)

Most helpful critical review

Rating: 1 stars
09/19/2005
The really popular recipes keep getting more and more reviews and just keep getting more and more popular so I wanted to give an unrated recipe a chance. This is the first time despite a number of culinary misadventures that I've had to resort to a backup dinner. Giving the benefit of the doubt I followed the recipe exactly and ended up with 1 TEASPOON of salt per serving. Had my family eaten this dish we would have been dessicated corpses come morning. If I hazard a guess through the overriding saltiness this dish seems like it might have had an interesting flavor. It was too soupy though and had to be served in a bowl with spoons instead of the standard plate and fork I would expect with a casserole. I don't think I'm curious enough to even try it again with modifications but I did return it to the oven with some cut up potatoes to leech the salt to see if any salvaging could be done. Read More
(55)
24 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 11
Rating: 4 stars
03/16/2006
After reading the other reviews I improvised this recipe to use the leftover potroast I had (flavored with onions, etc). I used only 1 cup of milk for the sauce, 1/2 t each of curry powder, garlic powder & seasoned salt along with the soup, Worchestershire sauce & paprika. I did not use any additional salt or pepper. I added extra cheese (1 cup total), a can of green beans & some French fried onions on top (last 10 min of baking). The sauce came out thick & very tasty. It smelled wonderful while baking, too! I will certainly make this again. Read More
(37)
Rating: 1 stars
09/19/2005
The really popular recipes keep getting more and more reviews and just keep getting more and more popular so I wanted to give an unrated recipe a chance. This is the first time despite a number of culinary misadventures that I've had to resort to a backup dinner. Giving the benefit of the doubt I followed the recipe exactly and ended up with 1 TEASPOON of salt per serving. Had my family eaten this dish we would have been dessicated corpses come morning. If I hazard a guess through the overriding saltiness this dish seems like it might have had an interesting flavor. It was too soupy though and had to be served in a bowl with spoons instead of the standard plate and fork I would expect with a casserole. I don't think I'm curious enough to even try it again with modifications but I did return it to the oven with some cut up potatoes to leech the salt to see if any salvaging could be done. Read More
(55)
Rating: 4 stars
03/16/2006
After reading the other reviews I improvised this recipe to use the leftover potroast I had (flavored with onions, etc). I used only 1 cup of milk for the sauce, 1/2 t each of curry powder, garlic powder & seasoned salt along with the soup, Worchestershire sauce & paprika. I did not use any additional salt or pepper. I added extra cheese (1 cup total), a can of green beans & some French fried onions on top (last 10 min of baking). The sauce came out thick & very tasty. It smelled wonderful while baking, too! I will certainly make this again. Read More
(37)
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Rating: 3 stars
11/09/2007
I used this basic recipe to use up leftover roast. It was pretty good and quick for a night we didn't have much time for supper. I also cut way back on the milk and spices, as the roast was already seasoned with montreal steak spice from when it was cooked. Read More
(10)
Rating: 1 stars
10/08/2007
We loved the smell of the curry in this recipe but the dish was unedible. It was much too salty and watery. I added instant mash potatoes at the end to thicken it but the salt was just too much and I didn't add the full tablespoon it called for????? Read More
(5)
Rating: 1 stars
06/11/2006
I did not care for this dish-way too salty. Read More
(4)
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Rating: 1 stars
12/30/2010
Perhaps the tablespoon of salt is an error? Due to the bad reviews I skipped this one. Read More
(3)
Rating: 3 stars
12/11/2005
Needs half the amount of milk listed and 1/3 of the salt. Other than that it was a nice change from the same old flavors. Read More
(3)
Rating: 5 stars
12/02/2009
amazingly simple and wonderful taste will share recipe and make often Read More
(3)
Rating: 1 stars
10/03/2005
This was not to my taste! Run for the hills. I would suggest not trying this recipe. Read More
(2)