Wicked Simple Beef Pot Pie

This meal is something you can make out of the leftovers from the pot roast recipe I posted the other day. If you aren’t starting it from pot roast leftovers, you should buy a decent cut of beef and brown it ahead of time in a skillet, and you should probably cook the harder vegetables like the carrots and potatoes as well, at least enough so they will be soft when the pie is done.

Just out of the oven pot pie

This recipe is not from scratch but you can easily convert it to a “from scratch” recipe by making your own pie crust (I haven’t learned to do that quite yet) and your own gravy. My way is good if you’re a busy mom or just don’t have time or the ingredients to make it that way.

Jacqui's Pot Pie

Serves 3-4


1 package refrigerated pie crusts (I used Pillsbury brand)
1 lb. or so of already cooked chuck roast
1 can of sliced potatoes (you can use the leftover potatoes from the pot roast if you made it instead)
1-2 chopped carrots
1/4 cup frozen peas
2 cans of beef gravy (or use your own)
Pinch of salt and pepper

1. Preheat oven to 400 degrees.
2. Take pie crusts out of the refrigerator and let them sit on the counter for 15 or so minutes to soften. Once softened, unroll one and place it in a 9″ glass pie dish. Using a paring knife, trim off any excess dough that hangs over the edge of the dish.
3. Using two forks, shred beef if you haven’t already, place in a large bowl.
4. Add potatoes (drain out liquid if from a can), peas, carrots and gravy. Stir until everything is coated with gravy.
5. Spoon mixture evenly into pie crust. Carefully lay top crust over the pie and trim excess dough from edges. Decorate the edges either by making a scalloped edge with your index finger and thumb or make designs by pressing a fork into the sides (see photo of finished pie.) Make some slits in the top of the pie with the paring knife and put in the oven for 35-40 minutes. (Tip: Put pie dish on top of a cookie sheet in the oven in case anything drips.)
6. When pie crust is golden and just slightly dark around the edges, take out and allow to cool several minutes before serving. Enjoy!

Flaky, beefy goodness


Totally Easy Slow-Cooker Pot Roast

Long time no posting! February was a busy month full of trips (the 14th was our third wedding anniversary for my husband and I), illness, and not being home as much. I did end up making a third cake which I might post about later, at least to share the photo.

Tonight’s post is a personal triumph: as someone originally from New England, I used to eat pot roast all the time but never really made it myself. I always wanted to but I had gotten into a cooking rut of always making the same things (spaghetti, chicken soup, etc.) that I never made it until today.

Normally this recipe would call for some kind of wine but since the only wine I had in the house may or may not belong to my mother-in-law and may or may not be from her trip to the Napa Valley, I decided to steer clear of opening those, just in case…0_O! So I started looking online for some other type of flavorful liquid to add (besides beef broth, which I didn’t have) until I found one that said I could add apple cider vinegar. I had some and splashed some in there. I’ll give an estimated amount in the recipe below.

This is a really easy recipe and it’s great that it’s cooked in a slow cooker because you can just put all the ingredients in and leave it alone and it will be ready in time for dinner.

Jacqui's Pot Roast

Serves at least 4 (For us I put half the beef in a big bag for another recipe I’ll be working on tomorrow and then divided the remaining beef in half)


4-5 “skinny” carrots (or 2-3 big ones)
3 medium white potatoes
2 stalks of celery
2.25 lbs chuck roast beef
1 medium white or yellow onion
1 package French Onion Soup mix
2 bay leaves
dash of garlic powder
dash of pepper
dash of salt (optional)
1/4 cup apple cider vinegar

1. Peel carrots,  cut into at least three pieces each and, after spraying slow cooker with non-stick cooking spray, lay them on the bottom. Cut the celery the same way and lay them with the carrots at the bottom of the slow-cooker. Chop onions into large pieces and lay on top of the carrots and celery.
2. Unwrap the beef and lay it on top of vegetables. Pour the French Onion soup mix on top of the beef, add the garlic powder, the apple cider vinegar, and enough water to reach at least the middle of the beef, you can add more if you’d like.
3. Peel the potatoes (or optionally, don’t peel but make sure you wash the skin) and chop into 1-inch pieces (they take longer to cook if the pieces are too big) and arrange on top of the beef.
4. Put on the cover and turn on the slow cooker on high for 2 hours, then low for at least 4 hours. (It is quite edible after cooking for 6 hours but you can leave it cooking longer, just keep an eye on how much liquid is left and make sure nothing burns.)
5. When it’s time for dinner, take the beef out with tongs, set aside on plate. With a slotted spoon, take out all the vegetables and arrange around beef on a large serving platter. If you would like, you can use the leftover beef drippings to make gravy and ladle over the top of the meat and vegetables, it’s up to you.

Note: pot roast makes amazing leftovers! You can turn it into beef stew, make sandwiches, or what I’m going to try to do tomorrow: make beef pot pie! If it comes out good enough and I remember to take a photo I’ll put up that recipe soon. Enjoy!