This delicious meal is perfect for the busy at-home chef. It is an easy and flavorful crockpot meal that requires little to no effort. Try this dish out to experience comforting and hearty flavors.
Ingredients
Braveheart Bottom Round Flat Roast
4 slices of applewood bacon, chopped
1 large red onion, sliced
6 garlic cloves, minced
3 medium carrots, diced
2 tbsp tomato paste
1 ½ cup mushrooms
2 cups red wine
1 cup beef broth
2 bay leaves
5 sprigs of thyme
¾ cup parsley, chopped
2 medium sized red potatoes, chopped
Salt and pepper to taste
For the biscuits:
2 ⅔ cup all purpose flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tbsp chopped basil
3 tbsp chopped thyme
3 tbsp chopped parsley
3 tbsp chopped rosemary
1 stick cold unsalted butter, cubed
1 cup milk
Directions
To a crock pot, add bottom round flat roast, bacon, onion, garlic, carrot, tomato paste, red wine, beef broth, mushrooms, bay leaves, thyme, parsley, potatoes, and salt & pepper. Mix well and cook on low heat for 8 hours.
30 minutes before roast is done, combine flour, baking powder, baking soda, salt, and chopped herbs to a bowl. Mix well and add cubed butter to the bowl. Using your hands or a pastry cutter, cut the butter into the dry ingredients until a dough begins to form. Use your hands to knead the dough until it forms a ball.
Divide the dough into round biscuit shapes and place on a greased baking sheet. Cook in the oven for 12-15 minutes on 425F.
Serve biscuits over roast mixture and enjoy!
Looking for similar recipes? Try Braveheart Beef Roast with Parmesan Polenta. It is a hearty and filling dish that is guaranteed to become a new favorite or or check out our beef cut guide for inspiration.