Crock-Pot Pot Roast Stew with Drop Biscuits

Crock-Pot Pot Roast Stew with Drop BiscuitsA simple and easy meal to make with left over Pot Roast.  Linked up at the Old Fashioned Recipe Exchange and Cast Party Wednesdays

Crock-Pot Roast Stew
Recipe Type: Stew
Author: Lady Katie
Prep time: 20 mins
Cook time: 3 hours 30 mins
Total time: 3 hours 50 mins
Serves: 4-6
  • 1-2 Cups Pot Roast (shredded or chopped and already cooked)
  • 2 Cups Water
  • 2 Cans 14.5oz Diced Tomatoes with Garlic and Spices (your choice)
  • 1 Can 6oz Tomato Paste
  • 1 Cup Each corn and carrots
  • 1/2 Cup Green Peppers, diced
  • 2 1/4 Cup Bisquick Mix
  • 2/3 Cup Milk
  1. Add first 6 ingredients to crock-pot.
  2. Cook on high for 2 hours.
  3. Mix Bisquick Mix and Milk in a separate bowl.
  4. Form small balls with mixture.
  5. Drop Bisquick Mix balls into the stew mixture.
  6. Cook for an additional 30 minutes until biscuits are cooked.
  7. You want the biscuits to feel dry to the touch and not mushy.

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    • Lady Katie says

      This was one of my favorite recipes. I will try it the next time starting raw. Off the top of my head, the Pot Roast would still have to cook for about 8 hours, then drain off the extra juice and then add in the ingredients for the stew…simmer until liquid is hot and add the biscuits.

  1. Vicki A says

    Throw an egg in with the Bisquick biscuits and you get light fluffy dumplings that are great for soaking up gravy from your pot roast on your plate.

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