Braised Beef and Sweet Potato Hash Bowl
Tender braised beef on top of a sweet potato onion hash and topped with feta cheese and herbs.
I am such a sucker for a really good, flavor-packed bowl filled with protein and roasted veggies. It is quickly becoming one of my most ordered foods at restaurants. This Slow Roasted Beef and Sweet Potato Hash is comfort food in a bowl!
I won’t even divulge how many times I traveled to Utah in 2019 because it is excessive. 🙂 Between moving my daughter several times to attending two weddings to attending a food conference for work, you can just say that I was a frequent visitor to the great state of Utah. So when I go there, I want to find the unique restaurants I can’t get in Arizona.
On a recent visit, we headed to Park City for the day. We found a cozy place called Vessel Kitchen, which serves farm fresh food in a casual setting. I was hooked as soon as I walked in the door! I wanted to try every single one of their vegetable dishes because they looked phenomenal. We ordered a bunch of different items and just shared and we loved all of them.
However, there was one standout — the Hash Hash Bowl. It was braised beef, sweet potato hash, feta cheese, pickled onions, horseradish aioli, and fresh parsley. Oh my goodness, I couldn’t get it in my mouth fast enough! The flavors were off the charts.
So I decided it was imperative to re-create it at home so I can eat it anytime I want! But you better believe when we go visit Utah in February to snowboard and see our college girl, we are visiting Park City just to eat those bowls again!
A little side note — we loved their stainless steel cups so much that we called the restaurant and talked to the manager to find out where they bought them. Lucky for us, they purchased them from Amazon and we bought the pack of 12 since they were so much less expensive that way.. You can find the stainless steel cups HERE.
The key to making this Braised Beef and Sweet Potato Hash is to slow roast the beef roast. I usually pick up a chuck roast from the grocery store, place it in my slow cooker, sprinkle on some seasonings, and let it slowly cook for about 8 hours. When you wake up in the morning, just place the roast in a crockpot, set it, and you are halfway there! If you need a new crockpot — here’s the one I use.
The sweet potato hash can be made by peeling and cutting sweet potatoes into small pieces. You can also buy them pre-cut at the grocery store in the produce section. Then dice up a sweet onion into small pieces and place on a baking sheet. Drizzle with extra virgin olive oil and salt. It’s that simple! Bake at 425 degrees for about 25-35 minutes. You want the sweet potatoes to be soft and completely cooked through!
When we visited Vessel Kitchen, they drizzled on a zesty horseradish aioli. You can either make a homemade horseradish aioli or pick up a creamy horseradish sauce at the grocery store. A little goes a long way but horseradish is known to be a perfect accompaniment to beef. If you aren’t a fan of horseradish, you don’t even have to use it!
Once the beef is fully cooked and tender, shred into pieces and check for seasonings. Place the sweet potato hash in a bowl. Top with the shredded braised beef. Sprinkle feta cheese on the top. Drizzle with a touch of horseradish aioli and garnish with fresh parsley. It is such a comforting meal, perfect for these cold January nights.
Braised Beef and Sweet Potato Hash Bowl. Tender braised beef on top of a sweet potato onion hash and topped with feta cheese and herbs.
- (1) 2.5 to 3 lb. (approximately) Beef Roast (such as a chuck roast)
- 1 1/2 to 2 teaspoons Garlic Salt
- 1 teaspoon Pepper
- 1 cup Beef Broth (optional)
- 4-6 Sweet Potatoes (peeled and diced into small pieces)
- 1 large Onion (diced)
- 2-3 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Salt
- 3/4 cup Feta Cheese
- 2 ounces Horseradish Aioli or Sauce
- Fresh Parsley (chopped)
Place beef roast into slow cooker. Sprinkle with salt and pepper. Add beef broth, if using. Set on LOW setting and cook for 8 hours. You may set it to the high setting and cook for approximately 5-6 hours. Low is preferred.
Place peeled sweet potatoes and diced onions on baking sheet. Set oven to 425 degrees. Drizzle extra virgin olive oil all over the sweet potatoes. Sprinkle with salt. Toss with a spatula to evenly coat all of the sweet potatoes. Add more oil, if needed.
Bake for 25-35 minutes, or until tender. Flip over with spatula, halfway through baking time.
Once the beef is fully cooked and tender, shred with two forks. Check for seasoning.
To assemble the bowls, place sweet potato hash on bottom of the bowl. Top with shredded braised beef. Sprinkle with feta cheese crumbles. Drizzle horseradish aioli or sauce over the beef. Garnish with fresh parsley. Serve warm.
- I don't always use beef broth since the beef roast releases so many juices on its own but it does add a bit more flavor.
This looks amazing and I can’t wait to try it but I do have one question. I don’t do a lot of recipes in a slow cooker (I use an Instant Pot a lot) however I like my beef ragu in the slow cooker so I can see why this would be preferable here. I am just curious, don’t you need some type of liquid in with the beef? Do you really just put the meat with salt and pepper on it’s own?
I am coming to AZ soon and wondered if you had any new restaurants to add to the list you made a few years ago?
We tried this tonight, and it was delicious! We added sautéed kale to the bowls for a complete meal-in-one. (Omitted horseradish for my plain Jane kids.) We did add the cup of beef broth to the crock pot, and it was nice to have some au jus to top the bowls. Thanks for a great “make it again” meal!