Imagine this: you toss a few simple ingredients into a crock pot, set it to LOW, go to sleep, and wake up to the irresistible scent of tender beef and vegetables simmering in a savory broth. That happened to me last Saturday. My first thought was, “Holy guacamole — I invented the Smell Alarm Clock!” Then I Googled it and discovered I was not quite that original.
Today I’m sharing a family favorite making its online debut: Crock Pot Beef and Bacon Hash. This recipe comes from my talented mom, Noni, who has made it for our family for over 20 years. It’s a comforting, versatile dish that works for breakfast, lunch, or dinner. The slow braise yields fork-tender beef and flavorful vegetables that become crisp and golden when fried with bacon and finished in a skillet.
The method is simple: fill the crock pot with broth and aromatics, add a rump roast and hearty vegetables, slow-cook until tender, then dice and pan-fry the mixture in reserved bacon fat for texture and flavor. Top each serving with a fried egg for extra comfort—optional but highly recommended.
On a side note: hash is notoriously tricky to photograph, but it’s always worth the effort. The textures and contrasts—golden edges, tender centers, and a runny yolk if you add eggs—make it a crowd-pleaser at the table.
Crock Pot Beef and Bacon Hash
Ingredients
- 6 cups beef broth (see notes)
- 2 teaspoons onion powder
- 1 teaspoon celery salt
- 3 tablespoons minced onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lbs rump roast
- 4 Idaho potatoes, peeled and halved
- 2 large carrots, peeled and halved
- 1 large onion, peeled and medium diced (for mixing later)
- 4 slices bacon
- 8 eggs for serving (optional)
Instructions
- Pour the beef broth into the crock pot. Stir in the onion powder, celery salt, minced onions, salt, and black pepper until evenly distributed.
- Add the rump roast, potatoes, and carrots to the crock pot. Cover and set to LOW. Cook for about 6 hours, or until the roast and vegetables are tender and easily shredded.
- Remove the roast and vegetables from the crock pot. Dice the meat and vegetables into bite-sized pieces. Combine the diced roast and vegetables with the medium-diced raw onion.
- In a large skillet, cook the bacon until crisp. Reserve the bacon drippings in the skillet and set the cooked bacon aside to chop later.
- Add the hash mixture (diced roast, potatoes, carrots, and onion) to the skillet with the bacon fat. Fry the hash over medium-high heat until it develops a crispy, golden exterior, about 10 minutes. Chop the bacon and stir it into the skillet to combine.
- If desired, fry 2 eggs per person in a separate pan. Serve the hash topped with fried eggs for a classic finish.
Kelly’s Notes
I estimate 6 cups of beef broth, but the exact amount depends on the size of your crock pot. Aim to fill the slow cooker about one-third full with broth so the roast and vegetables are fully submerged as they braise.
Nutrition
Calories: 735 kcal, Carbohydrates: 46 g, Protein: 73 g, Fat: 27 g, Saturated Fat: 9 g, Cholesterol: 191 mg, Sodium: 2763 mg, Potassium: 1788 mg, Fiber: 4 g, Sugar: 4 g, Vitamin A: 5095 IU, Vitamin C: 16.7 mg, Calcium: 83 mg, Iron: 8.1 mg.
Note: Nutrition values are estimates and will vary with ingredient brands, portion sizes, and cooking methods.
This Crock Pot Beef and Bacon Hash is a dependable family recipe that highlights the strengths of slow-cooking: minimal hands-on time, deep savory flavor, and tender results. It’s perfect when you want a simple, crowd-pleasing meal with maximum comfort. Enjoy!
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