Pot Roast Pot Pie with Biscuit Topping

In a slow cooker, combine the sliced carrots, diced onions, minced garlic, rosemary leaves, and red wine.

In a hot pan, sear the chuck roast on all sides until browned.

Place the seared roast into the slow cooker on top of the vegetables.

Generously season the roast with adobo, garlic powder, paprika, salt, and pepper.

Cover and cook on low for 5 hours.

After 4 hours of cooking (with 1 hour remaining), add the diced potatoes and thawed peas to the slow cooker. Stir to ensure the potatoes are submerged in the liquid.

Continue cooking for the final hour.

Once cooked, remove the meat and vegetables from the slow cooker, separating them from the cooking liquid (drippings).

Measure out 2.5 cups of the drippings to make the gravy. If you are short, top it off with a little more red wine.

To make the gravy, melt 4 tablespoons of butter in a pan over medium heat. Whisk in the flour to form a smooth paste (roux).

While whisking continuously, slowly pour in the 2.5 cups of drippings. Continue to whisk until the gravy is smooth and has thickened.

Turn off the heat and season the gravy to taste with soy sauce and black pepper.

Shred the cooked chuck roast using two forks.

Fold the shredded meat and the cooked vegetables back into the gravy until everything is well combined.

Pour the pot pie filling into a large baking dish and spread evenly.

Bake the refrigerated biscuits according to the package directions.

While the biscuits are baking, prepare the garlic butter. Melt the remaining 1/4 cup of butter, then stir in 1 tsp of minced garlic and the chopped fresh parsley.

Arrange the freshly baked biscuits over the top of the pot pie filling.

Brush the tops of the warm biscuits with the garlic butter and serve immediately.