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Harvest Roast with Herb Biscuits

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.


  • 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


  1. 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.

  2. 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.

  3. Divide the dough into round biscuit shapes and place on a greased baking sheet. Cook in the oven for 12-15 minutes on 425F.

  4. 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.