Smoked Shredded Beef Pot Pie

This is the ultimate winter comfort food. Smoked chuck roast with corn, carrots, and homemade gravy are topped with a Red Lobster Cheddar Bay Biscuit mix, this is savory and delicious!

Course Main Dish

Cuisine American

Keyword Traeger

Prep Time 15

Cook Time 3

Servings people

Calories 666kcal

Author Nicole Johnson

Equipment

Traeger Ironwood Grill

Ingredients

3 pound chuck roast
1 tablespoon SPG salt, pepper, garlic
2 cup beef stock
1 cup red wine
1 large onion quartered
1 cup carrots sliced
1 cup corn drained
2 tablespoons corn starch
3 tablespoons cold water

Red Lobster Biscuit Topping

11.6 ounce package Rosemary Garlic Parmesan Red Lobster Biscuits
¾ cup water
¾ cup shredded parmesan cheese
1 stick salted butter

Instructions

Turn your pellet grill to 300°F. Season the chuck roast with the SPG rub.
Place your meat on the grill grates and let cook for 45 minutes. Flip over, and cook for another 45 minutes.
Put the meat into a grill-safe baking dish along with the beef stock, red wine, and onion.
Turn the grill up to 350°F. Cover the baking dish and place it back into the grill. Continue to cook until the roast is fork-tender. It should be around 202-204°F. A WIFI thermometer is very helpful for this.
Once the roast reaches temp, remove it from the grill. Shred, and discard any fat or unappetizing bits. Add the juices from the roast to a sauce pot. You should have at least 3 cups. If you don't, add more beef broth (or water) to the pot to compensate. Taste, and salt if necessary.
Heat to a simmer. Add the carrots and corn and cook for a few minutes while simmering. Mix together the cold water and the cornstarch. Whisk into the drippings and continue stirring until the mixture is thickened.
Add the meat to a prepared high-sided pie pan or a deep 10" cake pan. Pour the gravy mixture over the top.
Prepare the biscuit mix according to the package direction by mixing in the water and parmesan. Dollop on top of the beef mixture in the pan.
Bake for at least an hour, or until the biscuits are golden brown on top and the whole thing is bubbly. If your pan is very full, make sure you are baking it on top of a larger cookie sheet or something similar so it can catch the drips.
Remove from the oven and paint with the butter mixture from the packet of biscuits. Let rest for 10-15 minutes before scooping and serving hot.

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