Leftover Pot Roast Cobbler gives Sunday's roast a little razzle-dazzle for round two! Shredded beef and mixed vegetables tucked under a golden biscuit topping turn that container in the fridge into a dinner worth calling dibs on. Leftovers? Yes. Another boring plate of the same thing? Not at my table!
Why you'll love this roast beef casserole
The real win here? You've already done the slow-cooking part! Frozen veggies, a packet of gravy mix, and Bisquick take it from there, so there's no long grocery list or dough to roll out. It's the kind of dinner that makes you feel a little smug about saving those leftovers. Go ahead, pat yourself on the back...you earned it!
Leftover Pot Roast Cobbler
Equipment
- 9x13 casserole dish
Ingredients
- 3 cups cooked leftover pot roast shredded or chopped
- 2 tablespoons butter
- 1 small onion diced
- 2 cups frozen mixed vegetables
- .87 ounce packet brown gravy mix
- 14.5 ounces beef broth (one can broth)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Montreal steak seasoning
- Cheesy Biscuit Topping
- 2 cups Bisquick baking mix
- 1 cup shredded sharp cheddar cheese
- ⅔ cup milk
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- 1 tablespoon parsley minced, optional
Instructions
- Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until it begins to soften.
- Stir in leftover pot roast.
- In a small bowl, whisk together the gravy mix and beef broth until smooth. Pour it into the skillet. Add the Worcestershire sauce and Montreal steak seasoning.
- Bring everything to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the gravy thickens. If your leftover roast already has gravy with it, add that too and reduce the beef broth as needed. Add the frozen vegetables and mix to combine.
- Spoon the beef mixture into the prepared baking dish.
- For the topping, stir together the Bisquick, cheddar cheese, milk, melted butter and garlic powder just until combined. Don't overmix.
- Drop spoonfuls of biscuit dough over the hot beef filling. You don't need to completely cover it. Leaving little gaps lets that savory gravy bubble up between the biscuits.
- Bake uncovered for 20-25 minutes, or until the biscuit topping is golden brown and cooked through and the filling is bubbling around the edges.
Notes
Love this recipe? Join the free membership group!
What you'll need for leftover roast beef cobbler
Planning your dinners for the week? Make my Slow Cooker Shredded Beef and set aside 3 cups for this cobbler before everyone digs in. That's tomorrow's dinner getting a head start!
Please refer to the printable recipe card for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
Yes! Leftover cooked carrots, potatoes, and green beans can replace the frozen mixed vegetables. Cut them into bite-size pieces and measure out about 2 cups. That last lonely carrot gets a dinner invitation, too!
You can prepare the beef filling ahead and refrigerate it in a covered container. When you're ready to bake, reheat it in a skillet and transfer it to your baking dish. Mix the biscuit dough just before adding it so the topping doesn't sit around getting soggy.
You sure can! Leave out the cheddar and keep the other biscuit ingredients the same. Prefer a different cheese? Try freshly shredded Monterey Jack or Colby for a simple swap. Use what your crew likes!
Deb's top tips
Taste the filling before adding the biscuit topping. Your leftover roast, gravy mix, and Montreal steak seasoning all bring salt to the party, so start with less seasoning if your roast is already well seasoned. You can always add another pinch!
Related recipes
Need a few more dinners for your casserole rotation? Try my Chicken Cobbler Recipe next, or change up the topping with Tater Tot Shepherds Pie. Got noodle fans at your table? Put Creamy Beef Noodle Casserole Recipe on the menu. There you go, three fewer nights of staring into the fridge hoping dinner introduces itself!
Wrapping it up
Did this Leftover Pot Roast Cobbler earn a spot on your dinner list? Leave a rating and a comment below and tell me how it went! I love hearing what happens in your kitchen, including who snuck back for another helping. You can name names. We're all friends here!
Sue Turcsany says
I've made a recipe similar to this for years using leftover pot roast and its gravy as well. I've never tried it with biscuits, always used leftover mashed potatoes (refrigerated ready to eat or instant pouches) and it was more like a Shepherd's Pie. Going to try your version the next time I have leftover pot roast. I even have a box of Bisquick in the pantry.