Double Or Triple Take On Pot Roast
Recently our son was back on leave. Whenever he is home I try to make meals that he doesn’t get where he is stationed. In the past he has asked for stuffed peppers, Pad Thai, and Tater Tot casserole. Nothing fancy, just dishes that evoke positive memories. This time around he had no specific wishes just that we DO NOT have chicken. So out came a beef pot roast and into the Dutch oven. I know many people use a slow cooker, but I love my Dutch oven because a really nice low heat for a long time, no matter what the cut, the roast comes out nice and tender.
For our first meal, we had pot roast with roasted carrots and potatoes, green bean casserole and a salad. With cherry pie as dessert. Nothing fancy just good company over a home cooked meal.
For my double take on the pot roast, I made a quick stir fry. I seared some vegetables, including onions, peppers (yellow and red), mushrooms and shredded carrots until they were tender. Then I added some garlic and ginger to season. Once it was all cooked through, I added in cut up cooked pot roast and soy sauce. My mixture was thick enough, so I did not need to add a thickener to the pan. But if you did need to thicken the stir fry, cornstarch or arrowroot would work. I added rice noodles, cooked to package directions, to my pan and then served. Again, nothing fancy just good company over a home cooked meal.
My triple take for the pot roast was a Beef Pot Pie. This was very simple because I really didn’t need to make anything from scratch except the pastry. I cut up the pot roast, thickened the juices with a little arrowroot, and added a variety of vegetables. I had some corn, green beans, carrots, Lima beans, and potatoes. Except for the potatoes, the vegetables were leftovers that I had stashed in the freezer for a second live. If you don’t have potatoes at the ready, you can always use frozen diced hash brown potatoes. I used a double crust for this meal, but if you want to cut back on the fat and calories you could just add the top crust and bake.. And as is always the case in our household, nothing fancy just good company over a home cooked meal.
- Ingredients
- 2 cups diced cooked potatoes
- 2 cups frozen mixed vegetables
- 1½ cups cooked beef cubes
- 1½ cups gravy
- 1 tsp dried thyme
- 1 tsp Worcestershire sauce
- Your favorite double pie crust
- Heat the oven to 400 degrees F.
- Make your favorite double pie crust. Roll out half the pastry to fit a 9-inch deep dish pie plate.
- Place the potatoes, vegetables and beef in a bowl. In a separate bowl mix together the gravy, thyme and Worcestershire sauce. Pour over the potatoes, vegetables and beef mixture. Gently blend together. Pour into 9-inch deep dish pie plate lined with half your pastry.
- Roll out the other half of your pie crust. Gently place the pie crust over the beef mixture and crimp the edges to seal. Cut slits in the crust with a knife.
- Bake for 35 minutes or until the beef mixture is hot and bubbling and the crust is golden brown.
