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Leftover pot roast cobbler with shredded beef, mixed vegetables and gravy topped with golden cheddar biscuits on a white plate.
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Leftover Pot Roast Cobbler

This Leftover Pot Roast Cobbler is a hearty beef casserole with rich gravy and cheesy garlic biscuits that’ll have everyone scraping their plates and asking for seconds!
Course Lunch or Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Deb Clark

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.
    Shredded pot roast added to diced onions and cooking juices in a skillet.
  • 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.
    Brown broth mixture poured over shredded pot roast, onions, and seasoning in a skillet.
  • 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.
    Milk poured into a bowl of dry biscuit ingredients and shredded cheddar cheese for the cobbler topping.
  • 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.
    Biscuit dough spooned over shredded pot roast and mixed vegetables in a white baking dish.
  • 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

You want the filling hot when you add the biscuits. That is what helps keep the biscuits light and fluffy, as opposed to heavy. Enjoy the recipe, this one is comfort food in every bite!
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