Roast Beef Hash - almost as good as Mom's

When I was growing up, Mom made roast beef at least once a month. She made sure to use lots of carrots and potatoes, since we loved the hash she made with the leftovers (if there were any!). I've had a craving for that hash, but didn't want to start with a roast and cook all day. So, believe it or not, I was able to recreate that same flavor using canned roast beef from Costco. There are two kinds of canned roast beef - one is hunks of beef in a brown gravy, and the other is what I used - hunks of brisket in beef broth. I added some burgundy, which Mom never did, but otherwise, this came out pretty close to how I remember hers.

Roast Beef Hash

carrots, diced (about a cup)
potatoes, diced (about 2 cups)
1/2 medium onion, chopped
2 tablespoons butter
3 tablespoons flour
salt and pepper
1 12-oz. can roast beef in beef broth, undrained
1/4 cup burgundy
1/4 to 1/2 cup water or beef broth

In a small saucepan, boil the carrots in a cup or so of water for about 10 minutes, or until nearly tender. Add the potatoes and a little more water, and continue boiling another 10 minutes or until carrots and potatoes are tender. Drain. In a large skillet, saute the onion in the butter until tender. Sprinkle with flour, salt, and pepper, and cook another 2 minutes. Add beef and broth from can, burgundy, and 1/4 cup water or beef broth. Stir and cook over medium heat a couple of minutes until thickened. Add carrots and potatoes, and heat through. Serve over some soft bread. Remember Mom fondly.