• 3-4 lbs Nolan Ryan chuck roast, cut into 2-inch chunks • 2 tbsp olive oil • 1 large onion, diced • 3 carrots, sliced • 3 celery stalks, diced • 4 cloves garlic, minced • 3 tbsp all-purpose flour • 2 cups beef broth • 1 cup whole milk • 2 tsp Worcestershire sauce • 1 tsp dried thyme • 1 tsp dried rosemary • Salt and black pepper to taste • 1 cup frozen peas • 1 tube (16 oz) refrigerated buttermilk biscuits • 2 tbsp butter, melted
1. Prepare the Chuck Roast: Season chuck roast chunks generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, about 8-10 minutes total. Remove and set aside.
2. Build the Base: In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Make the Gravy: Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in beef broth and milk until smooth. Add Worcestershire, thyme, and rosemary.
4. Slow Cook: Return beef to pot, bring to a simmer, then cover and cook on low heat for 2-3 hours until beef is fork-tender and easily shreds.
5. Finish the Filling: Shred the beef with two forks, stir back into the gravy mixture, and add frozen peas. Season with salt and pepper. Transfer to a greased 9x13 baking dish.
6. Add Biscuits: Preheat oven to 425°F. Arrange biscuits on top of beef mixture. Brush biscuit tops with melted butter.
7. Bake: Bake for 15-20 minutes until biscuits are golden brown and cooked through.
8. Serve: Let rest 5 minutes before serving. Serves 6-8.