pot roast

love this easy beef pot pie.

October 5, 2021 by Becky Spoon

As promised, another recipe from leftover pot roast! This Beef Pot Pie is the easiest thing ever! I used the leftover chuck roast, the gravy and the carrots to make this pie and it was delicious! I cut the leftover pot roast into small cubes, sliced the large carrots leftover, used the leftover gravy and added some frozen peas and potatoes. Delicious and probably took 10 minutes or so to throw together.

So what I did was saute some onions and celery, then added my leftover gravy. If you think you need more gravy you can make some with the brown gravy packages you get in the store or you can add 2 tablespoons flour to two tablespoons oil and make a roux. Then add 2 to 3 cups beef broth. To the gravy mixture, I added my diced potatoes and cooked until they were tender. Then I added some frozen peas, the leftover carrots that I sliced, then the diced pot roast.

easy beef pot pie.

For the crust, I used Pillsbury prepared crust. https://amzn.to/3bfaYL7

There are other choices in the freezer section that may be easier to find. Or, make a homemade crust.

Here’s my beef pot roast recipe that you will need to make this! Remember, this is from the leftover pot roast so you’re getting another meal! https://the2spoons.com/the-best-instant-pot-pot-roast/

easy beef pot pie.

Here’s the easy recipe for this beef pot pie! You can just adjust for the amount that you have left. Enjoy!

beef pot pie

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Servings: 2 servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 pie crust
2 cups leftover pot roast, cubed
1/2 cup onion, diced
1 stalk celery, diced
2 tbsp butter
1 1/2 cups diced potatoes
leftover roast gravy
leftover carrots (If you don't have leftover carrots, add 1-2 carrots thinly sliced with the potatoes and cook until tender)
1 cup frozen peas
salt and pepper to taste
1 egg for brushing the top

Method

Preheat oven to 425 degrees. I was making a small pot pie for 2 so I used only one of the pie crust. I rolled it out and measured the bottom of my dish and placed the crust into the bottom to bake. I par baked it until starting to brown.
Heat the butter in a saucepan and add the onions and celery and cook until the onions are translucent. Add your leftover gravy, adding a little beef broth or water if it is too thick, then add your potatoes (raw carrots if you don't have any carrots leftover from your roast) and cook until your potatoes are tender. Remove from the heat and add the leftover carrots if you are using them, the peas and the beef. Stir just to combine. Adjust the salt and pepper.
Pour the mixture into the dish that you baked the bottom crust. Gather the remaining dough and roll out again on a floured surface. Top the dish and crimp the edges and cut slits in the top to vent. Brush with the beaten egg. Cook in the 425 degree oven until golden brown.
Note: If you have a larger amount of roast left over, then just adjust your ingredients to the amount you have left and use 2 pie crust, one for the bottom and one for the top if needed.
Note: Additionally, if you don't have enough gravy leftover, you can make the gravy with 2 tablespoons oil that you have heated and whisk in two tablespoons flour. Add two to three cups beef stock, whisking together and cook until thickened. An alternative is the brown gravy package you can get from the store!

the best instant pot – pot roast.

June 25, 2019 by Becky Spoon

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We love a pot roast! One of the reasons I made this roast over the weekend was because I knew I could make several meals from one roast for my husband and this is another opportunity to show others struggling with meals during these difficult times, recipes using the leftovers.

I used a chuck roast because I just love that they are well marbled and so tender. Of, course a pot roast of any kind is a slow cook or braised and takes a couple of hours or you can cook in the Instant Pot like I did. Here are other roast you can use:

Chuck roast
Chuck center roast
Chuck eye roast
7-bone chuck roast
Arm roast
Blade roast
Shoulder roast

If you don’t have an Instant Pot, and if you can afford it, here’s a link from Walmart for one of the choices. https://goto.walmart.com/c/2049504/568839/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=696895054&u=https%3A%2F%2Fwww.walmart.com%2Fip%2F696895054

The good thing is you can order this online! Honestly, my Instant Pot saves me hours!

The Best Instant Pot – Pot Roast

So, we know cooking a delicious tender pot roast can take hours, that’s why I love making my roast in the Instant pot. I do most things the same as I would cooking a roast in the oven or stove top, so I start with salt and peppering my roast, then lightlly coating in flour, then sear in oil on the saute mode on your Instant Pot.

After I brown the roast, I added onions, celery and carrots for aromatics along with a bayleaf, fresh thyme and fresh parsley. To this about 4 pound roast I added a little tomato sauce and beef stock which immediately adds richness to your pot roast.

The vegetables I cooked with the pot roast become part of the gravy, so I cook potatoes and carrots separately. When tender, I remove the roast then strain the broth mashing the very soft carrots, onions and celery through my strainer to help thicken the gravy and add so much flavor.

Usually, depending on the size, you can cook a pot roast in 45 minutes in the Instant Pot.

The Best Instant Pot – Pot Roast

One of my favorite uses of the leftovers is hash! Here’s my link for a delicious hash! https://the2spoons.com/easy-leftover-prime-rib-roast-hash/ This is with prime rib roast, but just substitute the chuck roast.

Also, I love to make a Beef Pot Pie with the leftovers! Delicious! Here’s that link:https://the2spoons.com/easy-beef-pot-pie/

Here’s the recipe for my this roast! Enjoy!

The Best Instant Pot – Pot Roast

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Servings: 6 servings

Ingredients Method

Ingredients

For the Chuck Roast

3-4 lb chuck roast, marbled well
2-3 tbsp extra virgin olive oil for browning the roast
Salt and Pepper
1 bay leaf
a couple of thyme sprigs, rosemary and parsley
a quartered onion, couple of carrots and a celery stick
4 tbsp cups beef broth plus 1 tbsp tomato paste

For the additional potatoes and carrots for serving

6-8 red potatoes, peeled, halfed or quartered if large
enough water to top of potatoes
3-4 carrots, peeled and quartered
drizzle of extra virgin olive oil
1 sprig of rosemary
salt and pepper

For the Gravy

2 tbsp oil
1 tbsp flour
the reserved strained broth

Method

For the Pot Roast:

Put your instant pot on sauté. Salt and pepper both sides of the roast and dust each side with flour pressing in so the flour will adhere to the roast. This will help in the browning of your roast. Add the oil and when heated, add the roast and brown on both sides. When browned, toss in the onions, carrots and celery along with the fresh herbs. In a separate bowl, combine the beef broth and tomato paste, then pour over your roast. Set your mode on the instant pot for Meat/Stew for 45 minutes. When the time has lapsed, I unplug the Instant Pot and allow it to release the steam naturally.
Note 1: If you want to get perfectly sliced pot roast, cook the day before and refrigerate. When ready to use, slice and reheat in the microwave or in the oven covered with foil in about a 200 degree oven.
Note 2: If you don't have an instant pot, brown in a heavy pot, follow the other steps and place in a 350 degree oven until tender.
Remove the roast from the pot, cover and set aside. Strain the broth in a large strainer, pressing with a spoon the vegetables though your strainer, scraping the bottom into your bowl. This makes your gravy extra delicious and you won't waste those delicious ingredients.

For the Gravy:

In a saucepan, heat the oil and add the flour to make a roux. Cook for a minute or so, whisking, then add your reserved strained broth, continuing to whisk to keep from having lumps. Cook until the gravy has thickened, and keep warm until ready to serve.

For the potatoes and carrots to serve:

Place your peeled potatoes in the Instant pot along with your quartered carrots. Add about 2 cups of water or so to the pot. Drizzle with olive oil, lightly salt and pepper and add a sprig of rosemary. Set the pressure cook timer to 5 minutes. When time has lapsed, do a quick steam release.
To serve add the pot roast with potatoes and carrots on a plate and drizzle with the gravy. Serve with more gravy for passing. Enjoy!

Stove Top Chuck Roast – the Best!

March 10, 2019 by Becky Spoon

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I have been making this Stove Top Chuck Roast recipe for at least 40 years. It is easy and basically the roast and vegetables are cooked in a gravy that the roast makes because of the flour coating at the beginning and the tablespoon of flour you add after the roast has browned and before you add your beef broth.

A pot roast is always my go to for a Sunday dinner with friends. Probably because I grew up with Mom cooking a pot roast on Sunday. For some reason I started cooking the roast on the stove top and this Stove Top Chuck Roast rapidly became a favorite. Honestly, this recipe is beyond easy too. After you get everything in the pot, you can just leave it simmering on the stove for hours with an occasional check in.

Stove Top Chuck Roast – the Best!

I find a chuck roast is the best roast for a delicious pot roast. The chuck has lots of marbling, a requirement for a flavorful, tender roast. This link will explain the difference between a chuck roast and a rump roast, another popular roast. https://difference.guru/difference-between-rump-roast-and-chuck-roast/

My Homemade Dinner Rolls are Essential for the Stove Top Chuck Roast so you can sop up the gravy! Here’s the link for my easy, delicious homemade dinner rolls: https://the2spoons.com/my-best-dinner-rolls-yet/

Stove Top Chuck Roast – the Best!

Ok, here’s the recipe! Hope you like this style of cooking a pot roast as much as I do. It really is so delicious and so very, very easy!

Stove Top Chuck Roast

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Servings: 4 servings

Course: dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 2 lb Chuck Roast, I used boneless
salt and pepper to season the roast
flour for coating the roast, and thickening broth
1 onion, sliced
4-6 carrots, left whole or in half
2-3 large potatoes, quartered
10-12 button mushrooms, sliced (if they are small you can leave them whole)
oil for browning the roast and sauteeing the onions and mushrooms
5-6 cups beef stock
3-4 sprigs fresh thyme, or 1 crushed dried thyme

Method

I cooked my roast in a cast iron dutch oven, but you can use any dutch oven or large pot with a lid and that has depth to it. Season your roast on both sides with salt and pepper. Then coat each side with flour pressing the flour in so it flour will adhere to the roast. Coat the bottom of your pot with oil and heat to medium high. Add your roast and brown well on each side. While your roast is browning, in a different pan or skillet, add a little oil or oil and butter combined and cook your onions and mushrooms until softened and lightly browned. Turn your heat off and set aside.
When your roast has browned on both sides, remove your roast to a plate and set aside. Add about 1 tablespoon flour to the pan drippings, scraping up the bits and pieces in the bottom and cook for about a minute. Add about 5 cups of beef stock and whisk until smooth, then increase your heat to a boil so the broth can thicken a little, like a thin gravy, whisking to prevent lumps.
Return your roast to the thickend beef stock and top with your onions and mushrooms. Add one carrot halfed just for flavor and add the thyme sprigs or dried thyme. Increase the heat to a boil, then lower to a simmer and place the lid on your pot.
Slowly simmer your roast for about 2 hours or longer until almost fork tender. At that point, check for salt and pepper and add your quartered potatoes and carrots. Other than the initial salt and pepper, I don’t add additional until cooked through becasue the beef stock can sometimes be salty and you don’t want your gravy too salty! Cook an additional 30 minutes or so until the vegetables are done and your roast is fork tender.
Remove your roast to a serving platter, surround with the potatoes, carrots and mushrooms and serve your gravy on the side.