Roast Beef, Funeral Potatoes, Bread Crumb Green Beans

I know I've been quiet lately, and to all of you who read my blog, I apologize! Baby's nighttime sleeping difficulties have gotten out of control, and this sleep-deprived mama barely has time or energy to make a sandwich, let alone find a new recipe to make!

To make it up to you, I have a triple recipe post for today! This was a special meal we were planning around Easter, but due to various circumstances, we didn't get to it until this past week. Hubby helped with this one - he has a talent with the green beans!

I know the funeral potatoes are more of a western thing, but I fell in love with them the first time I had them and I can't stay away from good food, no matter where it's popular!


Ingredients

Roast Beef
2-3 lbs of boneless chuck roast
2 packages of brown gravy mix OR 1 package gravy mix, 1 package pot roast seasoning mix
2 cups water
1 tsp salt
1 tsp pepper
1 tsp garlic powder

Funeral Potatoes
1 24-oz package of frozen hash browns (or 2 12-oz packages)
2 cups Corn Flakes
1 can cream of chicken soup
1/2 cup butter
2 cups sour cream
2 cups cheddar cheese
1 tsp salt

Green Beans
1 package of fresh green beans
3/4 cup bread crumbs
2 tbsp vegetable oil or butter
dash of salt
dash of pepper
dash of Italian seasoning (optional)


1. Put Roast Beef in Slow Cooker

If your roast is frozen, make sure you thaw it more than a day in advance. I put it in the fridge the day before, and it was still pretty frozen, so I cooked it on High for the first few hours.

Since I was kind of new at this, I thought, the more marinade/gravy, the better! So I used two packages of gravy and one package of pot roast seasoning mix. We ended up with way too much gravy leftover, so in hindsight, I should have stuck with two packages.

Place roast in slow cooker.

Combine seasoning mixes with the required amount of water found in the instructions. Mix and pour into slow cooker.

Add salt, pepper, and garlic powder. Cook on Low for 8-10 hours.












2. Prepare Funeral Potatoes

Preheat oven to 350.

Combine sour cream, soup, and butter in a bowl. Mix well. Add salt and cheese and stir it altogether. 

Add frozen hash browns to mixture and mix well.

 Pour mixture into 9x13 pan.

Soak Corn Flakes in melted butter (I forgot to do this... whoops! It was still delicious, though.) and sprinkle flakes on top of the mixture.

Bake uncovered for 40-50 minutes.














3. Prepare Green Beans

Wash green beans and chop off the tips. Place in steamer and steam for 10 minutes or until soft.

Pour oil or butter into large pan. Stir in green beans and seasoning and mix well over low heat. Sprinkle on bread crumbs and stir altogether until crumbs are evenly distributed.

Sauté for 3-5 minutes.













4. Serve and Enjoy!

If you play your cards right, you can get all of this done at the same time, and you don't have to juggle three foods at once. The roast can cook all day, just put it in the slow cooker in the morning. And since the potatoes take almost an hour, you can focus solely on the green beans while they bake.

For a first attempt, it all turned out so delicious! I have six witnesses who can also attest to this tasty success!

[Original funeral potatoes recipe found here]