This classic stick-to-your-ribs Beef and Biscuits Casserole is the ideal flavorful meal for a weeknight dinner or busy weekend. Beef, carrots, potatoes, peas, corn, and green beans, topped with deliciously fluffy biscuits come together in a cozy harmony.
2-3cupsLeftover Pot Roastmay also use other cuts of cooked beef in the recipe.
1poundOrganic mixed vegetables corn, peas, green beans, carrots
2largeCooked Potatoes diced in small dices
Kosher saltto own taste
Freshly Ground Black Pepperto own taste
1canBiscuitswill need 8 biscuits- use thinner biscuits or cut
Preheat oven to 400°
In a large saucepan, combine brown gravy mix and beef stock until smooth. Bring to a boil; cook and stir for 2-3 minutes or until the gravy have thickened. Stir in the leftover pot roast, Worcestershire sauce, organic frozen vegetables, cooked diced potatoes, and season well with a bay leaf, Kosher salt, and freshly ground black pepper to own taste. Cook 10-15 minutes.
Transfer to a large greased rectangular glass baking dish. Top with the canned biscuits. Bake, uncovered, at 400° for 16-18 minutes or until the biscuits are golden brown and cooked through ( use thinner biscuits for the best quality)
Remove from oven and rest for about 5 minutes before serving.