Butter Beer Beef Pie - Front Porch Pantry
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    Butter Beer Beef Pie

    Butter Beer Beef Pie

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    You will love this hearty dish. We slow cook lean chuck roast for hours in our house garlic rub, olive oil, sweet sherry wine, onions, a splash of root beer, a bit of peanut butter and house seasoning. We pack this dish with red skin potatoes, mushrooms, carrots, and roast smothered in a rich savory gravy and top with our pastry crust. A "sure to pleaser" new Front Porch Recipe!

    Microwave: Remove sleeve, lift the corner of film, place on microwave plate, microwave for 2 minutes or longer until hot, cut film away from corner edge with knife, and remove. Let stand for 2 minutes. Based on a 1100 watt microwave oven. DO NOT LIFT TRAY, LIFT ON MICROWAVABLE PLATE

    Oven: Remove sleeve, cut film away from corner edge with knife, and remove. Place on oven sheet pan. Heat on 350 degrees for 20 - 25 minutes or longer until hot. Heat to 165 degrees. Remove tray on pan DO NOT ATTEMPT TO LIFT TRAY BY ITSELF. LIFT TRAY ON MICROWAVABLE PLATE OR OVEN SAFE PAN. USE HOT PADS TO REMOVE.

    Chuck roast, potatoes, carrots, onions, mushrooms, pastry crust (contains wheat), garlic, shallots, canola oil, root beer, peanut butter, cognac, flour (contains wheat), butter (contains milk), beef broth, thyme, parsley, Italian seasoning, house seasoning 

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