Pot Roast Pies

Pot Roast Pie
It’s official.  I’m in fall-cooking mode.  Bring on the orange vegetables and the slow cooked meats and the braising liquids.  Bring on the pies with custard fillings and mulled wine.  Let the apples stew in cider and the cinnamon sticks abound, we have officially fallen into the best time of year!  I love how the natural seasons for foods are meant to put a little extra meat on your bones to survive the cold winter months.  Even though most of us have climate controlled air year round, I still appreciate the way shopping seasonally will naturally guide you through the year.  I am jumping the gun just a tad, but since the 10 day forecast has us in the 40s at night and the 70s in the day, I’m embracing the way things feel.  I have waiting a long, hot summer to start dreaming of stews and caramelized butternut squash.  I’m ready.

Let’s start with bringing back the Sunday pot roast.  Matt and I want to have that tradition for our family.  Growing up, we both regularly had pot roast on Sunday afternoons after church.  It’s the natural ease of letting something cook on the stove or in a slow cooker while you’re at church.  Mom always make yeast wheat rolls to go with it.  Some of my favorite food memories came from that meal and I will feature her winning recipe on this blog soon!  Matt has made a few amazing versions and I tried a recipe I saw on Pinterest yesterday and it was remarkably easy and very flavorful!  Then, today for lunch, I played with the leftovers and came up with little pot roast hand pies, covered in pan juices.

Pot Roast Pie with Pan Juices

This was a good move in all directions.  Leftover pot roast from yesterday with potatoes and carrots.  Chopped up a few pieces of each component and tucked spoonfuls into the only pie dough worth memorizing and baked.  I didn’t want to add too much of the leftover cooking liquid from the roast inside the pies because I didn’t want them to be soggy as they cooked and leak out everywhere.  So, once the pies came out, I ladled warm, beefy pot roast juices over the pie itself and it soaked up just enough for the crust to not be too dry, yet it remained crispy and flaky and buttery.  Best. Fall. Lunch. Ever.  Too bad the baby wouldn’t partake.  She really missed out.  Too many eggs for breakfast, I guess.  Although, I think on a day when she is super hungry, she will really like this.  I can just see her cute little hands holding a tiny pie.  Ah, well.  Maybe next time!

Sunday Pot Roast Pie

Balsamic Orange Pot Roast*
serves 4-6

4 – 5 Lbs of Beef Chuck Roast
2 cups water
1/2 Cup Light Brown Sugar
1/4 Cup Balsamic Vinegar
1 Tbs of Soy Sauce
1 Tsp of Salt
1/4 Tsp of Red Pepper Flakes
3 Cloves of Fresh Garlic – Pressed
Zest of one orange
a few fingerling potatoes
4 large carrots, peeled and chopped into 2″ pieces

Put the roast in your slow cooker and surround with the potatoes and carrots.  Mix all the other ingredients together and pour over the roast.  Cook on low for 8 hours.  Eat and enjoy and the next day…

The Best Pie Crust Ever
2 sticks of cold butter, chopped into little pieces
2 cups of flour
1 tsp kosher salt
1/8 cup ice water

Put a cup of flour in your stand mixer with a paddle attachment and add the salt.  Mix to blend.  Add half the butter by small handfuls, beating on low until all the butter is fully incorporated into that cup of flour.  Then, add the next cup of flour and beat on low until completely blended.  Then, add the water sprinkle by sprinkle until the dough comes together and stays together when pressed with your fingers.  Separate into two discs, wrap in plastic and let chill for at least an hour.  Take out 20 minutes before making the hand pies so they will roll out easy.
2 sticks of cold butter, chopped into little pieces
2 cups of flour
1 tsp kosher salt
1/8 cup ice water

Put a cup of flour in your stand mixer with a paddle attachment and add the salt.  Mix to blend.  Add half the butter by small handfuls, beating on low until all the butter is fully incorporated into that cup of flour.  Then, add the next cup of flour and beat on low until completely blended.  Then, add the water sprinkle by sprinkle until the dough comes together and stays together when pressed with your fingers.  Separate into two discs, wrap in plastic and let chill for at least an hour.  Take out 20 minutes before making the hand pies so they will roll out easy.

Assemble!

Take a few components from the leftovers – a bit of roast, some carrots and potatoes.  Chop well!  Heat up the juice from the leftovers on low on your stove.  Roll out your pie dough and cut out 4″ circles.  Fill the circles with 2 heaping tablespoons of roast mixture.  Place another 4″ round of dough on top and crimp the edges.  Brush with a beaten egg and bake at 375F for 30-40 minutes, until the crust is nicely browned.

Place a hand pie into a shallow bowl and ladle a warmed cup of leftover pot roast juice over the pie and serve immediately!

*recipe adapted from The Chic Site

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3 thoughts on “Pot Roast Pies

    • Rachel! It was SUCH a great pot roast! We loved it today and I can not tell you how delicious those juices were poured over a pie crust. Divine! Thank YOU for sharing!

  1. My son-in-law loves balsamic vinegar. I can’t wait to cook this for him. It just might put me into favorite MIL standing! ;-). Thanks for simplifying enough for me and for sharing!

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