Sunday's pot roast became tonight's steak pie. With the rain, cold and sleet (yep, sleet) this smells heavenly baking. Oh, either one smells heavenly.
We had the roast with mashed potatoes and steamed green beans. The pie was accompanied with a wedge of iceberg lettuce dashed with Blue cheese dressing and Gorgonzola crumbles.
Beef Pot Roast
3 Pounds chuck roast
4 tablespoons flour
2 teaspoons house seasoning (equal parts pepper, onion powder and garlic powder to 2 parts of kosher salt)
2 tablespoons canola oil
1 large onion -- chopped
4 carrots -- chopped
2 stalks celery -- chopped
1/4 cup tomato paste
1 can beef broth
1/2 cup red wine
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
Heat oven to 300.
season the meat with the house seasoning then coat with flour
heat canola oil in heavy ditch oven. Add meat and brown thoroughly on all sides
remove meat. Add onion, carrot and celery to pot. Cook slowly until onions start to become golden.
Add tomato paste to the pot. Stir and brown the paste until a film forms on the bottom of the pot
Deglaze with the wine, wine vinegar and beef broth, in that order.
Return the meat to the pot. Add water to bring the liquid to the top edge of the beef. Add the Worcestershire. Adjust the seasonings
Place in a 300 degree oven for 3 hours.
Remove meat. Sieve the solids from the liquid. Remove the fat. Thicken with Wondra flour for gravy.
Beef Pot Roast -- leftovers
1 cup peas and carrots, frozen
2 potatoes -- peeled and chopped
1 ready pie crust
Heat oven to 350
Cook the potato in the microwave for 2 minutes. Set aside
Chop the beef, thin the leftover gravy with water or beef broth, stir in the carrots and peas, stir in the potato
turn out into a deep dish pie pan
cover with ready-crust. Spray with cooking spray
Bake 350 for 1 hour to 1 1/2 hours. Should be bubbly and golden.