Description
Hearty Crock Pot Beef Pot Pie brings comfort and warmth to family dinners with its rich, savory filling and flaky crust. Slow-cooked beef and vegetables meld together, creating a soul-satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Meat and Protein:
- 2 lbs beef chuck roast, cut into cubes
- 1/2 cup beef broth
Vegetables:
- 2 medium potatoes, diced
- 1 cup carrots, chopped
- 1 cup frozen peas
- 1 medium onion, diced
Crust and Thickening Ingredients:
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter, cold
- 1/4 cup vegetable shortening
- 4–5 tbsp ice water
- 1 large egg (for egg wash)
- 2 tbsp cornstarch
- 1 tsp dried thyme
- 1 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Season beef cubes with thyme, black pepper, and garlic powder, ensuring each piece is thoroughly coated with the aromatic spice blend.
- Place seasoned beef cubes in the crock pot, layering them with diced onions, potatoes, and chopped carrots for maximum flavor distribution.
- Pour beef broth over the meat and vegetables, creating a rich liquid base that will help tenderize the beef during slow cooking.
- Cover and cook on low heat for 6-7 hours, allowing the meat to become exceptionally tender and vegetables to absorb the savory cooking juices.
- Thirty minutes before serving, whisk cornstarch into the cooking liquid to thicken the stew-like filling, creating a silky, robust sauce.
- For the pastry crust, combine flour and salt in a mixing bowl, then cut cold butter and shortening into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough forms a cohesive ball, then refrigerate for 30 minutes to ensure a flaky texture.
- Preheat oven to 375°F and roll out the chilled dough on a floured surface to create a top crust that will cover the crock pot contents.
- Transfer the beef and vegetable mixture to a baking dish, carefully draping the rolled pastry over the filling.
- Brush the crust with beaten egg, creating a golden, glossy finish, and bake for 25-30 minutes until the pastry turns a rich, amber brown.
- Allow the pot pie to rest for 10 minutes before serving, enabling the filling to set and the flavors to meld together perfectly.
Notes
- Choose high-quality, well-marbled beef chuck roast for maximum tenderness and rich flavor development during slow cooking.
- Enhance the dish’s depth by browning beef cubes before adding to the crock pot, which creates a delicious caramelized exterior and intensifies meat flavor.
- Customize vegetable mix by substituting root vegetables like parsnips or turnips to add unique texture and slightly different taste profile.
- Make the recipe gluten-free by replacing wheat flour with gluten-free pastry blend and using cornstarch as a thickening agent for the filling.
- Prep Time: 30 minutes
- Cook Time: 6-7 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg