The crust is warm and flaky, with moist tender roast on the inside.
Note: the recipe makes two pies.
2 lb. beef round roast
1/2 cup of sliced carrots
1/2 cup of peas
1/2 cup of diced potatoes
2 teaspoons of minced garlic
2 teaspoons onion powder
1 teaspoon of thyme
1 teaspoon of parsley
2 teaspoons of salt and pepper
4 cups of beef broth + 2 cup of water
1 teaspoon of Worcestershire sauce
2 top pie crusts and 2 bottom pie crust
1 egg white beaten
2 Tablespoon of butter + 2 Tablespoons of flour
Place the roast into your crockpot and coat with the salt, pepper, and minced garlic. Now pour in the broth and water, place the lid on top and cook on high for 4-6 hours. After the meat is cooked, shred it into a large bowl; now add the carrots, peas, and potatoes. Mix in the onion powder, thyme, and parsley. Preheat the oven to 450 degrees; in a medium sauce pan over medium heat melt the butter.
Once the butter is melted stir in the flour to make a roux(that's right we are making gravy) Ladle in about a cup to 2 cups the beef broth from the crock pot, and the Worcestershire sauce. Whisk the gravy until it thickens, then take it off of the heat and set it aside. Roll the bottom crusts into the pie plates and spread the meat mixture evenly. Now carefully ladle the gravy over the meat and vegetables. Now place the top crusts on, and brush the top of the pies with the egg white; score then bake for 30-35 minutes or until golden brown and the potatoes are tender.