Roast Beef Hash

Redneck Rita's
Famous Beef Hash

I am going to share my old family recipe for one of the all time favorites. It is hearty, easy to make, and can feed a crowd. It freezes well too.
Get ready for the raves, this is a wonderful meal.
Serve it with cornbread or hot rolls and a little salad on the side.

HASH

5 lbs. roast beef
5 med. potatoes
1 onion
1/2 cup corn oil
6 cups chicken broth
1 c strong coffee (this ads flavor and color)
1 tsp garlic powder
2 tsp salt
1/2 tsp pepper
1/2 cup flour

Prepare the roast for baking by dredging in flour, salt and pepper. Sear in heavy baking pan with 1/2 cup of oil, turning to brown on all sides. Bake in 325 degree oven for 2 or 2 1/2 hours, or until tender. Save the meat drippings to add to the hash. (skim all that grease out first)
Cut meat into cubes and put in large cooking pot. Cut onions into chunks, add garlic, salt, pepper, meat drippings, chicken broth and coffee.

After it begins to boil, turn heat to med. low, cover with lid
and cook for about 45 min, or until the meat is tender.
Peel and cube potatoes, these will be added the last 15 minutes
of cooking.
Finally, mix 1/2 c. flour and 3/4 c water to make paste. Add several tablespoons
of the hot hash liquid to this mixture and stir quickly. Add another few tablespoons
and stir. (if you just add the flour/water mixture to the hot hash, it will turn into lumps, don't do that~) Then slowly pour this mixture back into the pot of hash, letting it thicken until it is the right consistancy for the gravy. (You may not have to use the entire flour/water mixture.)
Cook for 5 more minutes.
Add more salt and pepper if needed.