The Best Pot Roast Pot Pie Recipe for Cozy Family Dinners
Crafting a mouthwatering pot roast pot pie brings comfort right to your dinner table.
Tender chunks of slow-cooked beef nestle beneath a golden, flaky crust that promises pure satisfaction.
Rich gravy mingles with hearty vegetables, creating a symphony of flavors that warms you from the inside out.
Home cooks love how this dish transforms traditional pot roast into an irresistible pie-style meal.
Each bite delivers a perfect balance of meaty goodness and buttery pastry that feels like a culinary hug.
Rustic and elegant, this recipe turns simple ingredients into something truly special.
Come experience a meal that’ll make everyone at the table ask for seconds.
Reasons to Love Pot Roast Pot Pie Dish
Ingredients Needed for Pot Roast Pot Pie
Main Protein:Vegetables:Liquid and Seasoning Ingredients:Binding and Crust Ingredients:How to Make Pot Roast Pot Pie Step-by-Step
Step 1: Prepare the Oven
Set your oven to a toasty 400°F (200°C) to create the perfect baking environment for your comfort food masterpiece.
Step 2: Sear the Meat
Generously sprinkle salt and pepper over the pot roast.
Heat oil in a large pot or Dutch oven, then brown the meat chunks on all sides, creating a delicious caramelized exterior. Remove the meat and set aside.
Step 3: Saute the Vegetable Base
Toss the diced vegetables into the same pot, cooking until they soften and release their aromatic flavors, about 5-7 minutes.
Step 4: Add Aromatic Garlic
Introduce minced garlic to the vegetable mix, stirring for one minute to wake up its intense flavor.
Step 5: Create the Braising Liquid
Return the seared meat to the pot. Pour in beef broth and red wine, then sprinkle in bay leaf and thyme to build a rich, deep flavor profile.
Step 6: Slow Cook the Meat
Bring the mixture to a gentle simmer, cover, and let it cook on low heat for approximately 2 hours. The meat should become incredibly tender and easily shreddable.
Step 7: Prepare the Meat
Remove the meat, shred it carefully, discarding any excess fat or bones. Return the succulent shredded meat to the pot.
Step 8: Finish the Filling
Stir in flour to create a luxurious gravy texture. Add peas and corn, allowing the filling to simmer for an additional 5 minutes.
Step 9: Assemble the Pot Pie
Transfer the hearty filling into a baking dish. Carefully drape the pie crust over the top, sealing the edges with a crimped touch.
Brush the crust with egg wash for a golden, glossy finish.
Step 10: Bake to Perfection
Slide the pot pie into the preheated oven, baking for 25-30 minutes until the crust turns a beautiful golden brown and becomes wonderfully flaky.
Pro Tips for Pot Roast Pot Pie Success
Flavorful Variations for Pot Roast Pot Pie
What to Serve with Pot Roast Pot Pie Meal
Proper Storage for Pot Roast Pot Pie
FAQs
You can substitute pot roast with beef chuck, brisket, or even lamb for a similar hearty result. The key is using a tough cut of meat that becomes tender with slow cooking.
Red wine adds depth of flavor, but it’s optional. If you prefer, you can replace it with additional beef broth or even a splash of balsamic vinegar to enhance the richness.
The pot roast is ready when it easily shreds with a fork, typically after about 2 hours of slow cooking. The meat should be so tender that it falls apart when you touch it.
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Pot Roast Pot Pie Recipe
- Total Time: 3 hours 5 minutes
- Yield: 6 1x
Description
Hearty pot roast pot pie blends classic comfort with rustic charm, marrying tender braised meat and rich gravy beneath a golden, flaky crust. Savory layers of slow-cooked beef and vegetables promise a satisfying meal that draws friends and family together around the dinner table.
Ingredients
Meat Ingredients:
- 2 to 3 pounds pot roast
Vegetables:
- 1 large onion
- 2 carrots
- 2 celery stalks
- 3 cloves garlic
- 1 cup frozen peas
- 1 cup frozen corn
Liquid and Seasoning Ingredients:
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons vegetable oil
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 tablespoons flour
- Salt and pepper
Crust Ingredients:
- 1 package refrigerated pie crust
- Egg wash for brushing
Instructions
- Prepare the oven by heating to 400F (200C), ensuring a proper baking environment for the pot pie.
- Generously coat the pot roast with salt and pepper, then sear the meat chunks in a hot Dutch oven with vegetable oil until achieving a rich, golden-brown exterior on all sides.
- Remove the browned meat and introduce diced onion, carrots, and celery to the same pot, sautéing until vegetables soften and develop a translucent appearance, approximately 5-7 minutes.
- Add minced garlic and allow it to release its aromatic flavors for one minute, creating a flavor foundation for the dish.
- Reintroduce the seared meat to the pot, then pour beef broth and red wine, complementing with bay leaf and dried thyme to enhance the overall taste profile.
- Lower the heat, cover the pot, and allow the mixture to simmer for 2 hours, transforming the meat into a tender, easily shredded consistency.
- Extract the meat, carefully remove excess fat and bones, then shred the protein into bite-sized pieces and return to the cooking liquid.
- Incorporate flour to create a slightly thickened gravy, then fold in frozen peas and corn, allowing the filling to meld together for an additional 5 minutes.
- Carefully transfer the rich, hearty filling into a baking dish, drape the pie crust over the top, ensuring a complete seal around the edges, and brush with egg wash for a golden finish.
- Bake in the preheated oven for 25-30 minutes until the crust transforms into a beautifully crisp, golden-brown shell that promises a delectable culinary experience.
Notes
- Choose chuck roast or brisket for maximum tenderness and rich flavor that melts in your mouth.
- Pat meat dry before searing to ensure a beautiful golden-brown crust that locks in delicious juices.
- Allow plenty of cooking time for tough cuts to break down collagen, creating incredibly soft, shreddable meat.
- Consider gluten-free options by substituting regular flour with cornstarch or alternative thickening agents for those with wheat sensitivities.
- Prep Time: 30 minutes
- Cook Time: 2 hours 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
Jess Martinez
Contributing Recipe Writer & Nutrition Consultant
Expertise
Southwestern and Latin American cooking, Nutritional analysis and healthy recipe planning, Cultural food traditions, Modifying traditional dishes for better health
Education
Santa Fe Community College
Certificate in Culinary Arts
Focused on mastering the flavors and cooking methods of traditional Southwestern cuisine.
Jess’s love for bold, homegrown flavors led her straight into the world of Southwestern cooking and cultural nutrition.
After completing her Certificate in Culinary Arts at Santa Fe Community College, she made it her mission to show that good-for-you food can still taste incredible.
At saltytart.com, Jess shares vibrant, health-conscious recipes with roots in tradition but a fresh, modern twist. When she’s not testing new recipes, you’ll find her at local growers’ markets, tending her herb garden, or digging into food history books.