Pot Roast Pot Pie

My Pot Roast Pot Pie is a delicious creation that marries the rich flavors of pot roast with the comforting embrace of a flaky, golden crust.

Cozy Fall Comfort: Easy Pot Roast Pot Pie Recipe

Introduction:
As the leaves begin to turn and the air grows crisper, there’s nothing quite like gathering around the table with loved ones to savor a hearty, comforting meal. This fall season, why not treat your family to a dish that perfectly embodies the warmth and coziness of fall? Enter our Easy Pot Roast Pot Pie – a delicious, soul-soothing creation that marries the rich flavors of pot roast with the comforting embrace of a flaky, golden crust. Let’s dive into this delightful recipe that’s bound to become a seasonal favorite!

Ingredients:

For the Pot Roast Filling:

• 1 lb beef chuck roast
• 1 cup frozen peas and carrots (add after beef is cooked)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tsp dried thyme
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp garlic paste
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tbsp worsheshire sauce
• 1 tbsp balsamic vinegar
• Kosher Salt and pepper to taste
• 2 tbsp olive oil for searing
• 2 tbsp butter (for reducing liquid later on)
• 2 tbsp flour (for reducing liquid later on)

For the Pie Crust:

• 1 Pillsbury pie crust (premade)
• 1 egg for egg wash

Instructions:

1. Sear the Beef:

• In instant pot, heat the olive oil until hot. Season the beef chunks then sear them until golden brown on all sides. Remove and set aside.

1. Sauté Aromatics:

• In the same pot, add the chopped onions and garlic as well as tomato paste. Sauté until softened and fragrant, about 3-4 minutes.

1. Simmer and Braise:

• Return the seared beef to the pot. Add in the remainder of ingredients. Pour in the beef broth and bring to a low simmer. Cover the instant pot and cook on high pressure for 60 minutes, natural release.
• Once meat is done, remove and shred and set aside
• Strain liquid and reserve 2 cups

1. Assemble the Pot Pie:

• Once the pot roast is done, remove from the instant pot. If the sauce is too thin, you can reduce it on saute mode for a few minutes.
• In a cast iron skillet, add butter and melt until frothy then add flour
• Once flour and butter are combined, add reserved liquid, stirring constantly until smooth
• Add beef to the pot as well as carrots and peas
• Combine well then add pie crust to the top
• Finish with egg wash if desired for extra golden crust
• Preheat your oven to 375°F. Roll out the chilled pie crust into a circle large enough to cover your skillet.

1. Bake to Golden Perfection:

• Cut a few slits in the crust to allow steam to escape. Place the pot back in the oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.

1. Serve and Enjoy:

• Allow the pot pie to cool for a few minutes before serving. Ladle generous portions onto plates, making sure each serving has a perfect balance of tender beef, hearty vegetables, and flaky crust.

Yield: 4-6 servings

Pot Roast Pot Pie

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My Pot Roast Pot Pie is a delicious creation that marries the rich flavors of pot roast with the comforting embrace of a flaky, golden crust.

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Ingredients

To cook Pot Roast in the Instant Pot

• 1 lb beef chuck roast
• 1 cup frozen peas and carrots (add after beef is cooked)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tsp dried thyme
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp garlic paste
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• Kosher Salt and pepper to taste
• 2 tbsp olive oil for searing
• 2 tbsp butter (for reducing liquid later on)
• 2 tbsp flour (for reducing liquid later on)

For Pie Crust

• 1 Pillsbury pie crust (premade)
• 1 egg for egg wash

Instructions

Instructions:

Sear the Beef:

• In instant pot, heat the olive oil until hot. Season the beef chunks then sear them until golden brown on all sides. Remove and set aside.

Sauté Aromatics:

• In the same pot, add the chopped onions and garlic as well as tomato paste. Sauté until softened and fragrant, about 3-4 minutes.

Simmer and Braise:

• Return the seared beef to the pot. Add in the remainder of ingredients. Pour in the beef broth and bring to a low simmer. Cover the instant pot and cook on high pressure for 60 minutes, natural release.
• Once meat is done, remove and shred and set aside
• Strain liquid and reserve 2 cups

Assemble the Pot Pie:

• Once the pot roast is done, remove from the instant pot. If the sauce is too thin, you can reduce it on saute mode for a few minutes.
• In a cast iron skillet, add butter and melt until frothy then add flour
• Once flour and butter are combined, add reserved liquid, stirring constantly until smooth
• Add beef to the pot as well as carrots and peas
• Combine well then add pie crust to the top
• Finish with egg wash if desired for extra golden crust
• Preheat your oven to 375°F. Roll out the chilled pie crust into a circle large enough to cover your skillet.

Bake to Golden Perfection:

• Cut a few slits in the crust to allow steam to escape. Place the pot back in the oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.

Serve and Enjoy:

Allow the pot pie to cool for a few minutes before serving. Ladle generous portions onto plates, making sure each serving has a perfect balance of tender beef, hearty vegetables, and flaky crust.

Notes

You can also slow cook the pot roast on the stove top or in the oven if you don't want to use a pressure cooker. Follow my pot roast recipe here.

Conclusion:
With its tender, succulent beef, flavorful vegetables, and buttery, golden crust, this Easy Pot Roast Pot Pie is a quintessential fall comfort food that’s sure to warm the hearts of your family. So, grab your apron, gather your loved ones, and embark on a culinary journey that celebrates the best flavors of the season. Happy cooking!