Beef Cobbler
This Beef Cobbler is the ultimate comfort food recipe that's so simple to make. We make the beef base in the slow cooker for ease and then bake with the best biscuit topping. It's a family classic that's been passed down from my grandmother to me and happens to be one of our favorite family meals.
Servings: 12 Servings
Calories: 378kcal
Ingredients
Beef Base
- 2 tablespoons olive oil if searing first
- 2 ½-3 pounds cubed chuck roast or stew meat 1 ½-2 inch cubes
- 10.5 ounce can low-sodium condensed cream of mushroom soup
- 0.87 ounce packet reduced brown gravy mix
- 1 ounce packet dry onion soup mix
- 14.5 ounce can low-sodium beef broth
- 1 cup chopped vegetables (onion, carrot celery, and/or mushrooms) or frozen mixed vegetables optional
- 1 tablespoon cornstarch
Biscuit Topping
- 1 cup milk
- 1 cup shredded cheddar cheese
- 11 ounce box Cheddar Bay Biscuit Mix seasoning packet reserved
- 2 tablespoons melted salted butter
- ½ teaspoon dried dill weed
Instructions
Beef Base
- If desired, season and sear the cubed beef in oil in a large skillet over high heat until browned and caramelized on all sides.
- To a Crockpot, add cream of mushroom soup, beef broth, onion soup mix, and the brown gravy mix. Whisk until combined well.
- Place the beef in the Crockpot and coat with the gravy. Cook on low for 7-8 hours or high for 3-4 hours, or until the beef easily shreds apart with a fork.
- If desired, add chopped vegetables or frozen vegetables to the beef mixture when 1 hour of cook time remains.
- Preheat the oven to 400°F. Transfer the mixture to a 13x9-inch baking dish. Using two forks, pull the cubed beef into bite-sized pieces.
- In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir this mixture into the baking dish.
Biscuit topping
- In a medium mixing bowl, stir together milk, cheese, and the Cheddar Bay biscuit mix.
- Dollop 12 scoops of the mixture over the beef base.
- Bake 22-25 minutes or until the biscuits are cooked through and golden brown.
- In a small mixing bowl, whisk together the melted butter and seasoning packet. Brush on top of the biscuits. Sprinkle dried dill weed on top. Serve hot.
Video
Notes
Storage
Store any leftovers in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through. Personally, I love to heat individual servings in the microwave for 1-2 minutes then place in the air fryer at 400°F for 5-8 minutes. This re-establishes that crispy yet tender biscuit topping. You can freeze the beef cobbler, but we can't guarantee it will be the same texture when reheated. The biscuits may be a bit less crunchy and fluffy, but after thawing making sure you try reheating in the oven to help with this. If you freeze, wrap well in plastic wrap and then freeze for up to 2 months.Expert Tips
- Great for leftover chuck roast. If you make a pot roast or chuck roast, turn the leftovers into this beef cobbler! You can't go wrong.
- Easy to make for a crowd. This is one of those comfort food recipes that everyone will ask for over and over. It's flavorful and delicious.
- We make the beef in the slow cooker, but you can also roast it in the oven in a Dutch oven or roasting pan. Just like a pot roast, it's easy to make any way.
- You can make regular biscuit topping too. If you don't want Chesapeake biscuits with cheese, you can make plain biscuits with self rising flour, butter, and milk or buttermilk as well.
- Homemade Onion Soup Mix: If you prefer a homemade version of 1 Lipton Onion Soup Mix packet simply combine 2 ½ tablespoons dried minced onion, 4 cubes regular or reduced sodium beef bouillon, crumbled, 1 teaspoon onion powder, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper.
- Homemade Brown Gravy Mix: Simply combine 1 ⅔ cups cornstarch, 6 tablespoons beef bouillon powder (regular or low sodium), 2 teaspoons onion powder, 1 teaspoon garlic powder, ½ teaspoon black pepper. You'll need to use 2-3 tablespoons of this homemade version in the recipe.
Nutrition
Serving: 1Serving | Calories: 378kcal | Carbohydrates: 24g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 703mg | Potassium: 673mg | Fiber: 2g | Sugar: 5g | Vitamin A: 908IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 3mg
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