Friday, January 4, 2019
Individual Roast Beef Pot Pies
One of my favorite things to cook is a chuck roast in a big Dutch oven pot. I fill the pot with onions, carrots, beef stock, red wine and fresh thyme before letting it do its thing in a slow oven. The meat is so tender that you don't even need a knife and I turn all that cooking liquid into the best gravy.
The leftovers keep us fed for days but I like to turn the last bits of it into something new. And as much as I love this roast, I also love pot pies. What's not to love about a delicious filling in flaky pastry, right? I might even...um...purposely set aside some of those leftovers.
Because the vegetables I use in with the roast tend to give their all during cooking, I saute some fresh ones for the pot pie, top it with buttery puff pastry and add a little cheese because...cheese. Nobody doesn't like these leftovers. Enjoy!