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
Scale
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