Herb Biscuit Topped Slow Cooker Beef Stew

3 lbs. chuck roast
2 TBS olive oil
1 large onion, chopped
4 large carrots, cleaned and sliced into rounds
2 stalks of celery, cut into half moons
1 can cream of mushroom soup
beef broth
Bisquick mix, enough for 8 biscuits
2 TBS fresh herbs, finely chopped

Heat a large skillet with 2 TBS of olive oil. Brown chuck roast. Remove and put in slow cooker. Put onions and celery into the pan with the drippings. Saute until soft, about 5 minutes.  Add onions and celery to the slow cooker.  Add carrots, cream of mushroom soup and 1/2 cup of beef stock. Cook on low for 8 hours. Break up the beef and add the stew to a large dutch oven.

When stew is done, preheat oven to 350 degrees.  Make bisquick biscuits according to directions and add 2 TBS of fresh herbs. Drop biscuits onto the stew. Covering the top. Do not spread out the biscuits, let them stay formed in drop biscuit style.

Bake until the biscuits are golden and the inside is not doughy.