Overnight Crock Pot Roast and
Leftover Pot Pie
This is a two-dinner recipe. On Sunday I make a roast in the crock pot and
on Monday I make a pot pie with the leftovers. Simple and thrifty.
1 3-pound roast
The evening before you plan to have this meal, place roast in crock pot.
Add beer and dressing mix, then cover. Turn crock pot on high for about an
hour, then reduce to low and let the roast cook overnight. The next morning, add the veggies. Stir a couple times, shredding the beef if you
want, to mix in the veggies. Serve at dinnertime, you cannot overcook this dish.
1 pie shell
Preheat oven to 350 degrees. In a medium bowl, mix leftover meat and veggies with soup and cheese. Avoid adding too much au jus from the meat or you'll soak the crust. Add just a little milk if the mix feels too thick. If you have peas or corn or green beans handy, add them too, but they aren't essential.
My husband also likes fresh celery added for crunch, so that's an option
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