A 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

Prep time: 

Cook time: 

Total time: 

Serves: 4-6

Serving size: 



  • 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
  • ½ Cup Green Peppers, diced
  • 2¼ Cup Bisquick Mix
  • ⅔ 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.