easy beef pot pie

How To Make easy beef pot pie

• 1

  Rub the roast with the celery salt, place in a 6-quart slow cooker, add the dried onion and bay leaves then pour in the beef broth and red wine. Set the temperature to Low and let cook for approximately 4 - 5 hours, or until the roast is tender but not falling apart.
• 2

  30 minutes before the roast is finished preheat the oven to 350F.
• 3

  Set out the pie crusts to bring to room temperature.
• 4

  Peel and cube the potatoes and put in a medium saucepan, cover with water, and bring to a boil. Drain and set aside.
• 5

  Put vegetables in a large mixing bowl.
• 6

  When the meat is ready, pull it out of the slow cooker, leaving the broth, and chop it into bite-size pieces—place in the large mixing bowl with the vegetables and potatoes.
• 7

  Set the slow cooker temperature from low to high. When the broth is simmering, mix the cornstarch and 1/3 cup water until it’s well integrated, then pour slowly into the broth. Stir, and let simmer for about 15 minutes. When the broth is thick to your liking, pour it into the bowl with the meat and vegetables, and stir together. Check to make sure there is enough salt, and adjust accordingly.
• 8

  Line a 9” deep dish pie pan with one of the crusts. Fill with the meat and vegetables. Should come right up to the top. Cover with the second pie crust, pinching the edges together. Make a few slits in the top crust and put in the oven for 35 – 40 minutes or until the crust is golden brown.
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