Making it S-T-R-E-T-C-H….
…. my pot roast that is! On Thursday I cooked a 4 ½ lb pot roast and garlic roasted potatoes for dinner. I had a good amount of roast leftover, which was my plan. I had pot pie on my menu for today but in the end I had enough meat leftover to make a 3rd meal for my family. I always have loved the challenge of seeing how I can make food stretch and help the grocery budget wherever I am able.
So today I made the beef pot pie. I chopped up about 4 cups of beef…
I added 3 cups of my leftover potatoes and 2 cups of sliced cooked carrots. I took my leftover juices from the pot roast and added a little milk and water to make 5 cups. Then I used this to make gravy. I mixed the gravy, meat, potatoes and carrots altogether.
I set this aside and made pie crust. I used my favorite pie crust recipe for this. You can find that recipe here: http://thefamilyhomestead.com/wwpiecrustbosh.htm With the picture tutorial for this recipe here: http://thefamilyhomestead.com/wholewheatpiecrusttutorial.htm It makes 4 pie crusts.
I was going to use 3 of them because I am making my pot pie in a 9x13 pan. I rolled out two of them for the bottom crust….
Put my gravy/meat mixture in it…
And covered the top with the other pie crust.
The 4th crust will be used this weekend to make apple pie. I baked this at 350 for about an hour…
While this was baking I chopped up the rest of the roast beef. I put it in a pot along with what was left of the potatoes..
I added 1 quart bag of frozen corn and 1 quart of green beans (drained).. both from last year’s garden. I then added 1 quart bag of veggie broth and 1 quart bag of beef broth that I had in the freezer. I simmered this for about 20 minutes and added some salt and pepper. We will have this meal on Saturday or Sunday (depending on how long the beef pot pie lasts). This did change my monthly menu by adding an extra meal.. but that is ok.. because I am saving money by stretching out my roast! :)
The nice thing about making soup is that you can use whatever ingredients you have on hand to make a meal. Canned and fresh vegetables are great, broth or water and bouillon cubes will add flavor and you can add potatoes, rice, or pasta to round it out.