Crock-Pot Beef Roast/Individual Beef Pot Pies Recipe

I've been craving roast beef and gravy (and beef pot pies) lately and have been experimenting with different cuts of beef in my Crock-Pot. I am happy to say that I finally perfected this recipe. The Round Tip Roast is a wonderful cut of meat. The smell in my kitchen while it cooks is fantastic! The meat is tender, the carrots are perfectly cooked, and the gravy is very flavorful. Serve with roasted or mashed potatoes for a complete meal. As an added benefit, you can make Individual Beef Pot Pies with the leftovers. They are the best beef pot pies! My family loves these two recipes.

For the Crock-Pot Beef Roast:

3-1/2 lb Beef Round Tip Roast - Cap Off
1-1/2 tbsp brown sugar
1-1/2 tsp salt
1 tsp pepper
5 carrots
2 cups water

1/4 cup unbleached flour mixed with 1/4 cup water for slurry

Spray your Crock-Pot with non-stick cooking spray. Peel the carrots and cut them into 3 inch long pieces. Lay the carrots in a single layer in the bottom of the Crock-Pot.

Combine the salt, pepper, and brown sugar in a small bowl and mix throroughly. Using your hands, rub the spice mixture evenly all over the roast. Set the roast on top of the carrots. Pour the water in the Crock-Pot on the side of the roast, not over the top of the roast.

Put the lid on, turn it to Low and let it slow cook for 10 hours.

About 15 minutes before you serve it, remove the roast from the Crock-Pot onto a cutting board to let it rest, put the carrots in a covered bowl to keep them warm, and pour all of the beef broth into a large pot over High heat. When it starts to boil, lower the heat to Medium High. In a small bowl combine the flour and water to make a slurry, using a small whisk to get all of the lumps out. Mix the slurry in the pot with the beef broth, stirring constantly while the gravy thickens up. When it has thickened, turn the heat to Low until you're ready to serve the meat.

Cut the strings off the roast, slice the roast against the grain, and set the slices in a large baking pan. Set the carrots around the meat. Pour the gravy (I pour it through a fine-mesh strainer) over everything. Serve with roasted or mashed potatoes for a complete meal. Serves 4-6 people.

For Individual Beef Pot Pies:

You can make individual beef pot pies with any leftover beef and gravy.

Preheat oven to 400 degrees.

Remove the fat and chop the meat into small cubes. Add sliced carrots (uncooked are fine) and mix the beef and carrots with the leftover gravy.

Make a 1/2 recipe of this Flaky Pie Crust. Divide the dough into 4 equal pieces. Lightly flour your workspace. Roll each piece into a ball and then use a rolling pin to roll the crust into a circle large enough to overlap the tops of custard cups (10 oz.) and cover the pies.

Spray the custard cups with non-stick cooking spray. Fill each with pot pie filling to within 1/2 inch from the top. Lay the pie crust round on top of the filling, flip over the edges, and press the dough to the sides of the custard cup to seal the crust. Cut a small slit in the top of each pie. Place the pies on a cookie sheet and bake them in the oven for 1 hour. Serve with a salad for a complete meal. Enjoy!