Saturday, January 7, 2012

Double Duty Dinners -- Pot Roast and Beef Pot Pie

Always looking for ways to make yummy, homemade meals without a lot of work, we tried our roast/pot pie tactic again.  This week, we roasted a big pot roast, along with carrots, onions and potatoes. After having an excellent, hearty Sunday night meal, we used the leftovers, along with some sauteed mushrooms and a bit of reduced red wine, to create a beef pot pie on Wednesday night.

We'll leave it to you to make your favorite pot roast recipe, whether in the oven or in the slow cooker. When you're done with dinner, cut or shred up the leftover meat and dice the veggies into bite-sized pieces. Put in a storage container in your fridge until Wednesday.

On Wednesday, heat your oven to 400 and take your ready-made pie crust and leftovers out of the fridge.  In a cast-iron skillet, saute a pound of sliced mushrooms in a bit of olive oil. when browned, add in 2 T. flour to make a roux and add in 2 c. beef broth and 1/2 c. red wine. Stir until thick. place crust on top, brush with an egg wash and place in the oven until brown, about 15 minutes.  Let sit for at least 5 minutes before serving.

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