submitted by Kirsten Jacobsen Carlson
This is a two-dinner recipe. On Sunday I make a roast in the crock pot and on Monday I make a pot pie with the leftovers. Simple and thrifty!
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Overnight Pot Roast
1 3-pound roast
1 can of beer (use the cheapest you can find)
1 envelope Italian dressing mix
2 carrots, sliced
1 baking potato, sliced into chunks
3 celery stalks, sliced
The evening before you plan to have this meal, place roast in crock pot. Add beer and dressing mix, then cover. Turn crock pot on high for about an hour, then reduce to low and let the roast cook overnight.
The next morning, add the veggies. Stir a couple times, shredding the beef if you want, to mix in the veggies. Serve at dinnertime. You cannot overcook this dish.
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Leftovers Pot Pie
1 unbaked pie shell
Leftover meat and veggies
1 can of mushroom soup
A little splash of milk
A handful of shredded cheese (any kind you have on hand works)
Peas, corn, green beans (optional additions)
Salt and pepper to taste
Preheat oven to 350 degrees. In a medium bowl, mix leftover meat and veggies with soup and cheese. Avoid adding too much au jus from the meat or you'll soak the crust. Add just a little milk if the mix feels too thick.
If you have peas or corn or green beans handy, add them too, but they aren't essential. My husband also likes fresh celery added for crunch, so that's an option as well.
You can pre-bake the shell if you like a really crisp crust. Otherwise, simply fill the pie shell with the meat mixture and bake for 30 minutes.
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Copyright © 2005 by Kirsten Jacobsen Carlson. All rights reserved.