Mississippi-style chuck roast with pepperoncini, potatoes, peas, carrots, and biscuit topping.
Mississippi Roast Pot Pie
Mississippi-style chuck roast with pepperoncini, potatoes, peas, carrots, and biscuit topping.
Ingredients
- 2 1/2 to 3 lb boneless beef chuck roast excess fat removed; cut into 1/2-inch pieces
- 1/4 cup all-purpose flour
- 1/2 cup butter
- 1 package ranch salad dressing and seasoning mix 1 oz
- 1/2 cup drained sliced pepperoncini peppers
- 1 cup beef-flavored broth
- 2 cups refrigerated diced potatoes
- 1 cup frozen peas and carrots
- 1 can Pillsbury Grands Flaky Layers refrigerated Buttermilk biscuits 16.3 oz; cut in quarters
Instructions
- Heat oven to 350°F. Place beef pieces in a large resealable bag, add flour, close, and shake until evenly coated.
- In a 12-inch ovenproof skillet, melt half the butter over medium-high heat. Brown half the beef 6 to 8 minutes; remove. Melt remaining butter and brown remaining beef. Return all beef to skillet.
- Stir in ranch seasoning, pepperoncini, and broth; bring to a boil. Cover, reduce heat, and simmer 18 to 20 minutes, stirring occasionally, until beef is tender.
- Stir in potatoes; cover and cook 5 to 8 minutes until tender. Stir in frozen peas and carrots. Arrange biscuit pieces around the outer edge of the pan.
- Bake 13 to 17 minutes, until biscuits are light golden brown.
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Source: Pillsbury
Category: Uncategorized