How To: Make a Monday dinner Pot Pie from your Sunday dinner Pot Roast

My friend, Christie, had a fabulous idea to put together a How-To Tuesday blog party.  Go here to see all of the links to the Tutorial Party. 

Here’s my silly offering:

I’m not a very creative cook.  Detailed, yes.  Successful, yes.  But not so much creative.  I made a pot roast and then ate the leftovers till they were gone.  Until…I went to my friend Julie’s house after I’d had Faith.  She fed our family a yummy pot roast on Sunday and then while we enjoyed dessert, whipped up a second meal for me to take home:  Beef Pot Pie. 

I’ve been doing it ever since.

Step 1:  Make (and enjoy) your pot roast.  This is my favorite recipe: Awesome Slow Cooker Pot Roast. (Note:  I add beef broth in place of the water in this recipe and I add carrots, onion and celery about 3 hours before it’s supposed to be done.)

Step 2:  On Monday, over the din of piano practicing and people getting their feelings hurt and Faith asking to watch Despicable Me for the THIRD time today…pull out your leftover tupperware full of pot roast and veggies.   We had asparagus as a side last night, so I’m planning on throwing those in, as well.

 

Step 3:  Last night’s pot roast make AMAZING gravy, so we always make mashed potatoes.  For the Pot Roast, I needed some cooked chopped potatoes.  Pull out 2-3 medium potatoes.

Step 4:  Peel and chop your potatoes.

Step 5:  Microwave with an inch of water for 5-6 minutes (till they are soft but not mushed).  Make sure your lid is slightly ajar so that the steam doesn’t blow your lid off halfway through.

 

 

Step 6:  Chop your roast and dump the pot roasted veggies into your pan, along with your cooked potatoes.

Step 7:  Begin your quest for thyme in your ridiculously underorganized spice area.  (Someone do a tutorial on spice organization—but not the drawer kind.  I have no drawers.)

Step 8:  Yay!  You found it!

Step 9:  Sprinkle 1/2 t. thyme over your meat and veggies (more if you’ve slowly upped your husband’s thyme tolerance over the years), along with garlic salt (because your husband’s always had a high tolerance for both).

Step 10:  If there isn’t enough gravy from the crockpot, add some beef broth (I bet you wish you’d saved that half of a can you threw away last night, don’t you?!  Now you’re going to have to grab some beef bullion and make some more) and stir it all in the pan.

Step 11:  Make (or buy) a single pie crust and lay it over the top.  Try to care more than me about how the top looks.

Step 12:  Bake at 375 degrees for 45 minutes (I know the picture said 30, but it wasn’t enough, all right?).  Pat yourself on the back for having dinner done at 5:06 pm.

Step 13:  Enjoy your finished product: