One bite of this dish will transport you to a five-star restaurant. Nothing is better than crispy, flaky, and buttery crust atop juicy Braveheart beef and tender vegetables. This dish is so easy to make and is like a warm hug.
Braveheart Bottom Round Flat Roast
1 cup mushrooms, sliced
1 onion, diced
4 carrots, peeled and chopped
2 tbsp tomato paste
4 garlic cloves, minced
1 cup red wine
4 tbsp flour
2 cups beef broth
1 Tablespoon soy sauce
1 Tablespoon Worcestershire sauce
1 bay leaf
1 cup frozen peas
1 ½ teaspoons chopped fresh thyme, divided
1 egg, beaten
1 package store bought pie crust
Preheat oven to 350F.
Add oil to a large skillet over medium-high heat and let heat. Pat roast dry and lightly season with salt and pepper. Add roast to the skillet and sear on all sides until browned. Remove from pan and set aside.
Add oil and vegetables to the skillet and cook until vegetables are tender. Add tomato paste and garlic and cook until fragrant.
Add the wine to the skillet and stir well to combine. Lett cook until the wine evaporates (about 5 minutes). Add flour and mix well until vegetables are well coated. Add soy sauce, beef broth, worcestershire sauce, and bay leaf. Add beef roast and bring to a low simmer. Cover and put in the oven for 1 ½ hours.
Remove the filling from the skillet and shred the beef roast. Remove bayleaf from filling and stir in thyme and peas.
Rinse skillet and lightly grease with butter. Add pie crust to the skillet and lightly poke the crust to allow ventilation. Add meat and vegetable filling and top with additional layer of pie crust. Lightly brush the top with the beaten egg and poke holes in the top using a fork. Cook until the crust is golden brown (about 20 minutes)
Let cool and enjoy!
Looking for more recipe inspiration? Try Braveheart Philly Cheese Steak Bread Bowl.