BEEF POT PIE IN THE CROCK

beef pot pie (8)

1-2 lb beef roast (I used London Broil)
8 oz bag baby carrots
large potato cut into bite sized chunks
large onion, diced
2  (12 oz) jars homestyle beef gravy
1/2 t thyme
1/2 t pepper
12 oz frozen mixed vegetables, thawed
1 deep dish frozen pie crust

PLACE VEGETABLES ON BOTTOM OF CROCK WITH MEAT ON TOP.  ADD THYME AND PEPPER AND ONE JAR OF GRAVY.  COOK ON LOW 8 HOURS. TAKE OUT MEAT AND CUT INTO BITE SIZED CHUNKS.  ADD FROZEN VEGETABLES THAT HAVE THAWED WHILE COOKING AND 1/2 OF THE SECOND JAR OF GRAVY.  RETURN MEAT TO CROCK. COOK ANOTHER HOUR OR TWO.   THICKEN WITH A FLOUR OR CORNSTARCH MIXTURE (I LIKE TO USE INSTANT MASHED POTATO FLAKES).  POUR INTO DEEP DISH PIE CRUST.  HEAT OVEN TO 375 F.  BAKE FOR 20-25 MINUTES UNTIL CRUST IS GOLDEN BROWN.  LET COOL AND CUT INTO 6 WEDGES.

I SERVED WITH PILLSBURY BISCUITS AND BAKED ALONG WITH THE PIE, EXTRA GRAVY OVER TOP, AND A BIG FRESH SALAD.

YOU COULD ALSO DO THIS AS A SHEPHERD’S PIE (DON’T THICKEN) AND JUST PUT A LAYER OF MASHED POTATOES ON TOP.

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