• Add the beef broth to the crock pot (See Kelly's Notes), and then stir in the onion powder, celery salt, minced onions, salt and pepper.
• Add the roast, potatoes and carrots to the crock pot and set it to LOW. Allow the roast and vegetables to cook in the crock pot for 6 hours, or until tender.
• Remove the cooked roast and vegetables from the crock pot and dice everything into bite-sized pieces. Combine the mixture with the diced white onion.
• Saute the bacon in a large skillet, reserving the drippings. Set the cooked bacon aside.
• Add the hash mixture to the skillet containing the bacon grease and and fry the hash until crispy, about 10 minutes. Chop up the bacon and add it to the skillet, tossing to combine.
• If desired, fry 2 eggs per person in a separate pan and serve the hash topped with the fried eggs.

Kelly's Notes:

• I estimate 6 cups of beef broth, but this may vary on the size of your crock pot. The goal is to fill it one-third full with broth so that your ingredients will be fully submerged as they braise.
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