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
Author: Lady Katie
Recipe type: Stew
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 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
Instructions
- Add first 6 ingredients to crock-pot.
- Cook on high for 2 hours.
- Mix Bisquick Mix and Milk in a separate bowl.
- Form small balls with mixture.
- Drop Bisquick Mix balls into the stew mixture.
- Cook for an additional 30 minutes until biscuits are cooked.
- You want the biscuits to feel dry to the touch and not mushy.
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Would love to see this adapted for using raw beef to start with vs cooked.
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.