Monday, April 24, 2017
Simple Sunday Pot Roast,Pot Pie
Simple Sunday Pot Roast,Pot Pie
3-4 lbs beef roast/chuck, trimmed of most of the fat
1 lb baby carrots
5 medium red potatoes, scrubbed, & cut into 1" cubes
1 packet brown gravy
1 packet onion soup mix
1 Tbsp Weber Chicago Steak Seasoning
1 cup water
salt & pepper as needed
cornstarch & water to thicken juices for gravy
Place the majority of the cubed potatoes & baby carrots in the bottom of an 8QT slow cooker. Sprinkle brown gravy packet over the top. Pour 1 cup of water on top of the veggies.
Salt & pepper roast & place it on top of the veggies. Place any remaining vegetables on the sides of the roast. Sprinkle the top with an onion soup mix & steak seasoning.
Cook on low for 6-8 hours or until vegetables are done. Remove meat & let rest on a cutting board before slicing & serving. Scoop out vegetables into a serving bowl.
Drain liquid through a mesh strainer into a saucepan. Heat mixture on the stovetop until boiling. Make a cornstarch slurry (about 3 Tbsp cornstarch to about 1½ Tbsp COLD water) and whisk it into the boiling liquid. Stir until thickened. Season with additional salt & pepper or steak seasoning. Serve over beef & veggies.
If you want to make pot pie from the leftovers, you need to cut up about 1½ cups of beef chunks, & have 3 cups of the potato/carrot mixture leftover. Also if you have 1 cup of gravy leftover that's fabulous too. Put all of the beef chunks, potatoes, carrots, & gravy into a container in the fridge until you are ready to make your pie.
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