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Pot Roast Pie

Prep Time 45 minutes
Cook Time 4 hours 15 minutes
Cooling time 4 hours
Servings 8 Slices (1 pie)


  • 1 Pie pan
  • 1 Rolling Pin
  • Large, heavy bottomed pot


Pie crust

  • 3 C AP Flour
  • 2 tsp Granulated sugar
  • 1/2 tsp kosher salt
  • 16 Tbsp butter (2 sticks) cold.
  • 1/4 C ice water Start with this and add more as needed.

Pot Roast filling

  • 2 Tbsp Vegetable oil Or another neutral oil with a high smoke point
  • 3 lbs Beef chuck
  • 2 Medium onions Roughly chopped
  • 6 Cloves garlic Peeled and lightly crushed
  • 2 Tbsp Butter
  • 1/4 C Flour
  • 4 C Beef broth Cold.
  • 2 tsp dried thyme
  • 1 Sprig Fresh rosemary (optional)
  • 2 Bay leaves (optional)
  • 4 Medium carrots Chopped
  • 4 Stalks Celery Chopped
  • 3 Small potatoes Chopped
  • 1 Egg beaten, combined with 2 tsp water.


Pie crust

  • In a large bowl, combine flour, sugar, and salt. Whisk.
  • Cut 1 stick butter. Add to dry ingredients. Using your fingers, work butter into flour until it becomes a sandy texture.
  • Cut second stick of butter and add. Using your fingers, work butter into flour/ butter mixture until pieces are the size of kidney beans.
  • Add water and bring dough together. Dough should be just able to come together, and not sticky. If dough is too dry, add water 1 tsp at a time until you are able to form a single mass.
  • Divide into two equal pieces, wrap in plastic wrap, and refrigerate for at least 30 minutes, up to 2 days.

Pot Roast Filling

  • Heat oil in large, heavy bottomed pot, such as a dutch oven, until smoking.
  • While oil is heating, pat chuck dry with paper towels. Generously season the beef with salt and pepper.
  • Sear on all sides. Remove from pot.
  • Reduce heat to medium, add onions and garlic. Cook until onions are translucent and taking on a light golden color.
  • Add butter and let melt. Then add flour. Stir and cook until the roux begins to smell nutty. 3-4 minutes.
  • Add the first cup of beef broth little by little, stirring constantly. Once incorporated, add the remaining broth.
  • Add chuck and accumulated juices back to pot. Bring to a simmer.
  • Add dried thyme, bay leaves, and rosemary. Let simmer for at least 3 hours.
  • One hour before you want to remove the roast, add the carrots, celery, and potatoes. Cook until tender.
  • Remove the chuck roast and let rest until cool. Shred into small pieces, and add back to vegetables and broth.
  • Let cool to room temp (~ 1 hour) then chill in fridge at least 2 hours, up to overnight.
  • Preheat oven to 350 degrees.
  • Roll out pie crust and place in pie plate.
  • Add pot roast filling.
  • Roll out top crust and place on top of pie plate. Crimp, egg wash, and cut vents.
  • Place pie in freezer for 15-20 minutes.
  • Place in 350 degeree oven for ~ 40 minutes, until crust is a dark golden color and filling is bubbling.