Posts: 44
Registered: ‎03-22-2010

I am making some Guinness pot pies for a dinner and am looking for some suggestions for sides. Since there are already potatoes and carrots in the dish I am not sire what to do other that a salad and rolls. Would appreciate any ideas you may have.  Thank you

Super Contributor
Posts: 321
Registered: ‎01-07-2020

apple salad, fruit, cranberries and orange salad, green beans, asparagus hth

Esteemed Contributor
Posts: 5,066
Registered: ‎03-12-2010

Salad & rolls/ butter. Don't overthink it.

Valued Contributor
Posts: 672
Registered: ‎03-10-2010

We love chopped Spinach with pot pies.  I add butter and some garlic salt, and a little Lawrly's season.  Delish!

Honored Contributor
Posts: 11,979
Registered: ‎03-16-2010

@magnus  I agree, nothing wrong with salad and rolls. If you want you could make a nice dessert to finish off the meal.

Respected Contributor
Posts: 2,508
Registered: ‎09-30-2010

@magnus   Your pies sound delicious.  How about fresh or frozen green beans with pearl onions or sauteed mushrooms?  But a nice tossed salad and hot buttered rolls or brown bread sound good, too.


I have an Italian style chuck roast in tomato sauce simmering on the stove right now for tonight's dinner, with sauteed spinach and garlic bread as my sides.



Posts: 44
Registered: ‎03-22-2010

Thanks for the input.  Aron. The Italian roast sound delish, mind sharing recipe and directions?  Thanks

Respected Contributor
Posts: 2,508
Registered: ‎09-30-2010

@magnus   Sure can.  Here it is:


                                Italian Sauce Chuck Roast


Take a 2 and 1/2 to 3 lb. chuck roast.  Season well with ground black pepper and kosher salt on both sides.


Heat a sturdy cast enamel Dutch oven or covered deep skillet over medium heat, add olive oil and sear the chuck well on both sides.  Set to one side.


Add 1/2 lb. or more of fresh mushrooms to the drippings and saute and set aside.  Do the same with one onion, diced, and 5 or 6 cloves of smashed garlic.


Return the roast to the pan and cover with enough jarred tomato sauce (I used Ragu traditional today) to almost cover and then add 2 Tbsp. oregano, 2 Tbsp. rosemary, 1 Tsp. garlic powder, 1 Tbsp. summer savory, a dash of white pepper, a dash of Worcestershire sauce, 1 cup of beef stock, 1/2 to 1 cup of good red wine, a squeeze of anchovy paste (optional) and some freshly chopped or dried parsley.


Bring up to high heat then cover and simmer on very low for 3 to 4 hrs.


Remove meat to a platter, place sauce in the freezer for a few minutes to skim off fat, then reheat sauce to serve with the beef, which should be fall apart tender.



Frequent Contributor
Posts: 81
Registered: ‎06-10-2015

Magnus: Could you please post recipe for pot pies - sounds delicious.

Respected Contributor
Posts: 2,433
Registered: ‎03-13-2010

How about coleslaw?