Name: Pot Roast Cobbler
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 stick Butter; 3 cups Pot Roast (left over or fresh); 1 cup Beef Broth; 1 15 ounce can Diced New Potatoes (drained); 2 15 ounce cans Vegetable Medley (drained); 1 tablespoon Onion Powder; 1 tablespoon Garlic Powder; 2 cups Milk; 1 box Cheddar Bay Biscuit Mix (with seasoning packet); 1 cup Shredded Cheese; 15 ounce Can Cream of Mushroom Soup; 15 ounces French Onion Soup

When it comes to cozy, comforting meals, nothing quite compares to a good old-fashioned pot roast. But what if we take that classic dish and give it a delicious, homestyle makeover? Pot Roast Cobbler is a recipe that combines tender leftover pot roast, savory vegetables, and a golden biscuit topping, all baked to bubbly perfection.

Ingredients:

Prep Time: 20 minutes | Total Time: 1 hour and 20 minutes | Servings: 6

1 stick Butter
3 cups Pot Roast, left over or fresh
1 cup Beef Broth
1 15 ounce can Diced New Potatoes, drained
2 15 ounce cans Vegetable Medley, drained
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
2 cups Milk
1 box Cheddar Bay Biscuit Mix, with seasoning packet
1 cup Shredded Cheese
15 ounce Can Cream of Mushroom Soup
15 ounces French Onion Soup

Instructions:

Preheat your oven to 350°F (175°C).
Melt the stick of butter and pour into the bottom of a 9X13 baking dish. Layer leftover pot roast meat over the melted butter until evenly spread across the bottom of the pan. Pour 1 cup of beef broth (or leftover pot roast juice if you have it) over the meat.
Next, drain your cans of veggies and layer them on top of the meat, evenly spreading it out. Sprinkle the garlic and onion powder over the vegetables.
Mix together the milk, Cheddar Bay biscuit mix, seasoning packet and shredded cheese in a medium bowl until combined.
Pour that mixture evenly over the vegetables. Do not mix, just layer.
Next whisk together the cream of mushroom soup and french onion soup and pour that evenly over the biscuit mixture.
Bake uncovered for 50 minutes until golden and bubbly. Let sit for 10 before digging in because it will be piping hot!

Storage and Reheating Instructions:

If you’ve got leftovers, store them in an airtight container in the refrigerator. Pot Roast Cobbler will stay fresh for about 3–4 days, or you an freeze for up to 3 months.

You can reheat in a 350°F oven for about 15–20 minutes until warmed through. Or for a quicker option try the microwave for around 2 minutes.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

Yes! You can assemble the entire cobbler ahead of time and store it in the fridge for up to 24 hours before baking. Just be sure to cover it with plastic wrap or foil to keep everything fresh.

Substitutions & Variations

Cheddar Bay Biscuit Mix: If you can’t find the biscuit mix, you can use any boxed biscuit mix or make your own biscuit dough from scratch.
Canned Veggies: Feel free to mix up the veggies based on what you have. Fresh or frozen vegetables like green beans, peas, or carrots work just as well.
Spicy Kick: Add a teaspoon of cayenne pepper or chili flakes to the biscuit mix for a little extra heat.
Herbaceous Twist: Toss in some fresh or dried thyme, rosemary, or parsley to enhance the savory notes.

Helpful Cooking Notes

Butter for Crispiness: Don’t skip the butter at the bottom of the dish! It helps create that irresistible golden crust that contrasts beautifully with the tender filling.
Layer, Don’t Mix: Remember, this cobbler is all about layering. Each component will bake together without mixing, so resist the urge to stir after adding each layer.
Let It Rest: After baking, give the cobbler a good 10 minutes to rest before serving. This allows the layers to set and makes it easier to scoop out perfect portions.

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Pot Roast Cobbler

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 461 kcal

Discover a comforting and easy Pot Roast Cobbler recipe featuring tender pot roast, savory vegetables, and a cheesy biscuit topping.

INGREDIENTS

1 stick Butter
3 cups Pot Roast, left over or fresh
1 cup Beef Broth
1 15 ounce can Diced New Potatoes, drained
2 15 ounce cans Vegetable Medley, drained
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
2 cups Milk
1 box Cheddar Bay Biscuit Mix, with seasoning packet
1 cup Shredded Cheese
15 ounce Can Cream of Mushroom Soup
15 ounces French Onion Soup

INSTRUCTIONS

Preheat your oven to 350°F (175°C).
Melt the stick of butter and pour into the bottom of a 9X13 baking dish. Layer leftover pot roast meat over the melted butter until evenly spread across the bottom of the pan. Pour 1 cup of beef broth (or leftover pot roast juice if you have it) over the meat.
Next, drain your cans of veggies and layer them on top of the meat, evenly spreading it out. Sprinkle the garlic and onion powder over the vegetables.
Mix together the milk, Cheddar Bay biscuit mix, seasoning packet and shredded cheese in a medium bowl until combined.
Pour that mixture evenly over the vegetables. Do not mix, just layer.
Next whisk together the cream of mushroom soup and french onion soup and pour that evenly over the biscuit mixture.
Bake uncovered for 50 minutes until golden and bubbly. Let sit for 10 before digging in because it will be piping hot!

NOTES

Storage and Reheating Instructions:

If you’ve got leftovers, store them in an airtight container in the refrigerator. Pot Roast Cobbler will stay fresh for about 3–4 days, or you an freeze for up to 3 months.

You can reheat in a 350°F oven for about 15–20 minutes until warmed through. Or for a quicker option try the microwave for around 2 minutes.