Pot Roast Pot Pie
Imagine the comforting flavors of a slow-cooked pot roast paired with buttery, cheesy biscuits, baked to golden perfection. This Pot Roast Pot Pie is the ultimate cozy meal that feels both nostalgic and indulgent. Tender chunks of beef simmered in a rich red wine and tomato-infused sauce, combined with hearty vegetables, form the perfect base for a flaky, cheddar-studded biscuit topping. Finished with a drizzle of garlic butter, every bite is packed with warmth and savory goodness. Whether you’re hosting a dinner party or just craving a little comfort food magic, this recipe is guaranteed to impress. Bonus points for serving them in individual ramekins—they’re as cute as they are satisfying!
Servings: 8 servings
Equipment
- 8-6oz ramekins
Ingredients
Pot Roast Filling
- 2-3 lbs chuck roast cut into 1 inch pieces
- 3 cup beef stock
- 1/2 cup potatoes chopped
- 1 cup onion chopped
- 1/2 cup carrots chopped
- 1/2 cup red wine
- 1/4 cup heavy cream
- 3-4 sprigs thyme
- 2 tbsp flour
- 1 tbsp tomato paste
- 2-3 bay leaves
- 1 tsp salt plus more to taste
- 1 tsp pepper plus more to taste
- Olive oil for cooking
Cheddar Bay Biscuit Topping
- 1 box red lobster cheddar bay biscuit mix 11.36oz
- 2 cups mild cheddar shredded
- 3/4 cup milk
Garlic Butter
- 1/2 stick butter softened
- 1 tbsp garlic
- Parsley dried
- Pinch of salt
Instructions
Pot Roast Filling
- Season the beef generously with salt, pepper, and a drizzle of olive oil. Heat a pan over medium heat and sear the beef on both sides until golden brown. Once all the pieces are seared, set them aside.
- In the same pan, sauté the onions for 2-3 minutes until softened and fragrant. Add the tomato paste and cook for 3-4 minutes, stirring frequently, until it deepens in color and releases its rich, golden oils.
- Sprinkle in the flour, stirring continuously, and cook for 1-2 minutes to remove the raw flavor.
- Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes, allowing the alcohol to cook off.
- Once the wine has reduced, stir in the beef stock, seared beef, thyme, bay leaves, and garlic. Combine everything well, cover the pan, and reduce the heat to medium-low. Let it simmer until the beef is tender, about 1 to 1 ½ hours.
- When the beef is fork-tender, add the chopped carrots and potatoes. Cover the pan and cook for another 10-15 minutes, or until the vegetables are soft.
- Finish by stirring in freshly chopped parsley, and adjust the seasoning with salt and pepper to taste.
Cheddar Bay Biscuit Topping
- In a bowl, combine the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix until the dough just comes together. Be careful not to over-mix, you're aiming for a slightly shaggy dough.
Garlic Butter
- In a small bowl, whisk together all the ingredients listed under "Garlic Butter" and set aside.
Assemble
- Preheat your oven to 425°F.
- Transfer the pot roast filling into your chosen baking dish. For individual servings, divide the filling between six 6-ounce ramekins. Top each dish with the cheddar bay biscuit dough, spreading it evenly.
- Place the baking dishes on a tray and bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
- Once out of the oven, immediately brush the tops with garlic butter. Serve warm and enjoy!