Pot Roast Pot Pie
A comforting pot pie featuring tender pot roast and hearty vegetables in a rich, savory gravy, all encased in a flaky, golden crust – the ultimate comfort food dish.
- Prep Time: 20 mins
- Cook Time: 2 hrs 30 mins
- Total Time: 2 hrs 50 mins
- Yield: 6 servings
- Category: Main Course
- Method: Braising/Baking
- Cuisine: American
Ingredients
– 2 to 3 lbs pot roast (cut into large chunks)
– Salt and pepper, to taste
– 2 tbsp vegetable oil
– 1 large onion, diced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine (optional; substitute with water if preferred)
– 1 bay leaf
– 1 tsp dried thyme
– 2 tbsp flour (for thickening)
– 1 cup frozen peas
– 1 cup frozen corn (optional)
– 1 package refrigerated pie crust (or homemade crust)
– Egg wash for brushing
Instructions
1. Preheat your oven to 400°F (200°C).
2. Season the pot roast generously with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat and sear the pot roast chunks on all sides until browned. Remove and set aside.
3. In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5-7 minutes.
4. Stir in the minced garlic and cook for another minute.
5. Return the pot roast to the pot. Pour in the beef broth and red wine (if using), then add the bay leaf and dried thyme.
6. Bring the mixture to a simmer, cover, and let cook over low heat for about 2 hours until the meat is tender and easily shredded.
7. Remove the pot roast chunks, shred the meat, and discard any excess fat and bone. Return the shredded meat to the pot.
8. Stir in the flour to slightly thicken the gravy. Add the frozen peas and corn, and allow the filling to simmer for an additional 5 minutes.
9. Transfer the pot roast filling into a baking dish. Roll out the pie crust and cover the filling, sealing the edges. Brush the top with egg wash.
10. Bake in the preheated oven for 25-30 minutes, or until the crust is golden and flaky.
Notes
– Adjust the seasoning as needed during cooking.
– For a richer flavor, deglaze the pot with a splash of red wine before adding the broth.
– If you prefer a thicker filling, increase the flour by 1 tbsp.
– Let the pot pie rest for a few minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 5 g
- Sodium: 1000 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 120 mg
Find it online: https://www.cookflash.com/pot-roast-pot-pie/