Posts Tagged ‘pot roast’

Pot Roast Pot Pie

Wednesday, February 18th, 2009

This beef pot pie is my favorite way to use up leftovers from a roast. The process is the same as the Chicken Pot Pie, and the results are just as good. I made this with the leftovers from the Company Pot Roast, which added a tangy flavor to the pot pie (from the red wine in the sauce) that wasn’t there when I made this dish with a more traditional pot roast.

Pot Roast Pot Pie

For the filling

  • 1/2 to 1 lb leftover pot roast, cut into 1 inch cubes
  • 2 tsp extra virgin olive oil
  • 1 can of beef gravy
  • 1 can of mixed vegetables (like Veg-All) or if you prefer, a can of peas and carrots
  • 1 can of sliced new potatoes
  • 1 small can of mushrooms (optional–if you’re a regular around here, you know that we always skip the mushrooms, but they’d be good!)

For the crust:

  • 1 box 9-inch ready-made refrigerated pie crust (such as Pillsbury; you’ll need both crusts in the box for a bottom and top crust) at room temperature.
  • 1 egg, beaten with 1 Tbsp water
  • 1 Tbsp toasted sesame seeds

1. Preheat the oven to 375 degrees. Place one half of pie crust in the bottom of a thick pie plate (we have this awesome stoneware one) or an oven-safe skillet. You just want it to be deep enough to hold all of the filling. Dock the pie crust by poking it several times with a fork and bake for about 10 minutes, until light brown. This helps to keep the bottom crust crispy.

2. While the crust is baking, heat the extra virgin olive oil in a large skillet over medium high heat, until it the surface begins to shimmer. Add the pot roast pieces and cook until heated through, about 3-4 minutes. The edges should begin to brown.

3. Once the pot roast is heated all the way through, add the gravy, vegetables, and mushrooms and continue to cook over medium heat until the mixture begins to bubble at the edges. Pour into the prepared bottom pie crust. Carefully cover with the second pie crust to form the top.

4. Tuck the edges of the pie crust so that the bottom and top crust meet, and cut four slits in the top to allow steam to escape as the pie cooks.

5. Brush with the beaten egg and sprinkle with toasted sesame seeds. Bake the pie for 30-40 minutes, or until crust is crisp and golden brown. Allow to rest for 5 minutes before cutting into the pie.

Note: I have made this before using only canned gravy, and it turns out well. In this case, I had a delicious gravy from the Company Pot Roast recipe, so I used half a can of gravy and half a cup of the Pot Roast sauce. As I said, it was very good. Plus, I love being able to use leftovers in a second meal. It makes the second meal extra easy to prepare, and nothing goes to waste!

Company Pot Roast

Monday, February 16th, 2009

As I mentioned a couple of days ago, we had a big family dinner at our place a couple of weekends ago. The centerpiece of that meal was Ina Garten’s Company Pot Roast from the Barefoot Contessa Back to Basics cookbook. I am obsessed with this cookbook. I want to make everything I see–it just can’t be helped. The pictures are literally mouth-watering, and everything I’ve made so far has turned out picture perfect and delicious. (Well, except the fish, but that was our fault. We don’t like fish. The fish eater among us liked it a lot).

This pot roast recipe was more of the same. A tasty, elegant spin on a classic dish, with simple instructions and awesome results. The only change I made was that I used my slow-cooker, instead of hogging my oven all day. What can I say? I had cakes to bake, and rolls to make, and I needed my oven. The slow cooker worked well, and I don’t think it took anything away from the dish.

Company Pot Roast
Adapted from The Barefoot Contessa: Back to Basics cookbook.

  • 1 (4- to 5-pound) boneless beef chuck roast, tied
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • Olive Oil
  • 2 cups chopped carrots (4 carrots)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups chopped celery (4 stalks)
  • 2 cups chopped leeks (2 to 4 leeks)
  • 5 large garlic cloves, peeled and crushed
  • 2 cups good red wine, such as Burgundy (I used 1 1/2 cups of Cotes de Rhone and 1/2 cup of balsamic vinegar)
  • 2 T. Cognac or brandy
  • 1 (28-ounce) can whole plum tomatoes in puree
  • 1 cup chicken stock
  • 1 chicken bouillon cube
  • 3 branches fresh thyme
  • 2 branches fresh rosemary
  • 1 T. butter, room temp.

Pat beef dry and season all over with 1 T. salt and 1 1/2 tsp. pepper. Dredge entire roast in flour, including ends. In large, deep skillet (or dutch oven), heat 2 T. olive oil over medium heat. Add roast and sear for 4-5 minutes, until nicely browned. Turn and sear other side and then sear the ends. This should take 4-5 minutes for each side. Remove roast to large plate.

Add 2 T. olive oil to the skillet. Add carrots, onions, celery, leeks, garlic, 1 T. salt and 1 1/2 tsp. pepper and cook over medium heat for 10-15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add tomatoes, chicken stock, bouillon cube, 2 tsp. salt and 1 tsp. pepper. Tie thyme and rosemary together with kitchen string and add to pot. Put roast back into pot, bring to boil and cover. Transfer to slow cooker on high for 4-6 hours until meat is fork tender or about 160 degrees internally.

Remove roast to cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or food processor and puree until smooth. (I used my immersion blender). Pour the puree back into the pot, place on stove top over low heat, and return to a simmer. Place 2 T. flour and the butter in a small bowl and mash them together with a fork. Stir into sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove strings from roast and slice meat. Serve warm with the sauce spooned over it.

Note: One of the best things about doing this in the slow cooker (aside from freeing up my oven for other ventures) was that I was also able to make the sauce ahead of time. We made the sauce as listed above, and then put the roast and the sauce back into the crockpot until it was time for dinner. Gravy/Sauce making is always a little bit stressful, and at Thanksgiving, was the part that everyone ended up waiting for, so I was glad to have that task done and out of the way. I served this pot roast with mashed potatoes, using the tasty sauce as gravy. It would probably be just as good served over noodles–just comes down to personal preference, I think.