Bob Evans Farms, Inc. owns and operates more than 520 full-service, family restaurants in 22 states, mainly in the east north central, mid-Atlantic, and southern regions of the United States. Most of these operate under the Bob Evans Restaurant banner. About 83 percent of the company's revenues are generated by its restaurant operations. The remaining sales come from Bob Evans's food products operations. The company produces and distributes fresh, smoked, and fully cooked pork sausage and ham products under the Bob Evans, Owens Country Sausage, and Country Creek Farm brands, as well as a variety of other complementary food items sold in the refrigerated and frozen sections of grocery stores. The company's food products are distributed through more than 15,000 grocery stores in 30 states.

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Pot Roast Hash



POT ROAST
Bob Evans Copycat Recipe

1 (2/3 oz.) package Italian salad dressing mix
1 (1 oz.) package ranch dressing mix
1 (1 1/4 oz.) package mushroom gravy mix
1 (2-3 lb.) beef roast of choice
1 cup water
1 cup baby carrots
1/2 pound baby red potatoes, cut into chunks

Place the roast in the center of the Crock pot and arrange the vegetables around the sides. Combine the dry mixes and sprinkle over the roast. Pour water around the sides. Cover and cook for 8-10 hours on low.

POT ROAST HASH
Bob Evans Copycat Recipe

2 tablespoons butter
vegetable or olive oil
1 pound baby red potatoes, diced
1 green bell pepper, chopped
1 medium onion, chopped
salt and pepper to taste
1 cup leftover pot roast
4 eggs, cooked to taste

Melt butter and oil in a large skillet over medium heat. Add potatoes and cook until they just begin to brown, about 10 to 15 minutes. Add bell pepper and onion, season with salt and pepper, and cook until vegetables are crisp tender. Stir in leftover pot roast and heat through. Top with eggs and serve.

Notes: Bob Evans also serves a Pot Roast Sandwich (see sidebar for recipe.)




POT ROAST STROGANOFF
Bob Evans Copycat Recipe

1 pound  leftover shredded roast beef or beef pot roast
1 cup beef broth from the roast and/or water
1 can cream of mushroom soup
1 cup sour cream

Heat beef, broth and/or water in a large sauce pan.  Stir in cream of mushroom soup. (or sliced fresh or canned mushrooms.)  Bring mixture just to a boil and then reduce heat. Allow to simmer as your noodles, rice or potatoes cook.  When almost ready to serve, stir in the sour cream. Allow this to simmer till hot, but do not boil once the sour cream is added or it may 'break' and curdle.  Serve mixture over noodles egg noodles are most traditional for stroganoff .

Notes: I like to use left over roast and broth from a roast that has cooked in the crockpot. I usually buy a roast a little larger than we need for one meal and save part of it to make this recipe a few nights later. You can easily 'de-fat' the broth after it has chilled in the refrigerator. If you don't have at least a cup of broth just add water.

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