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Beefy Slow-Cooker Pot Pie


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Rate this recipe 4.9/5 (7 Votes)


  • 2 lbs. beef round steak, cubed
  • 2 c. plus 3 T. all-purpose flour, divided
  • 2 t. salt, divided
  • 1/8 t. pepper
  • 2 carrots, peeled and sliced
  • 3 potatoes, peeled and sliced
  • 1 onion, thinly sliced
  • 16-oz. can whole tomatoes, drained
  • 1 T. baking powder
  • 1/4 c. shortening
  • 3/4 c. milk


Adapted from


Step 1

In a bowl, combine steak, 3 tablespoons flour, one teaspoon salt and pepper; toss to coat steak well.

Place steak in a slow cooker. Add carrots, potatoes, onion and tomatoes; mix. Cover and cook on low setting for 8 hours. One hour before serving, remove steak mixture to a 2-1/2 quart casserole dish. Combine remaining flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir well. Pat out on a floured surface; roll out to cover casserole dish.

Bake, covered, at 425 degrees for 20 to 25 minutes.

Makes 6 to 8 servings.


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