Crock Pot Beef Pot Pie

Crock Pot Beef Pot Pie 1/4 cup unsalted butter 3 cups beef sirloin or beef stew meat, seasoned with salt & pepper and cubed 4 cups beef broth, divided 1 cube beef bouillon, crushed 2 cups potatoes, diced 1 cup carrots, sliced 1 can (15 ounces) corn 1/2 cup corn starch 1/2 cup whole milk 1 cup peas, frozen 2 teaspoons salt 1 teaspoon pepper 1 teaspoon oregano 1 package biscuits, cooked to package directions In a skillet over medium heat, melt butter. Add beef cubes and sauté until browned on all sides. Transfer beef to slow cooker set to low. Add 2 cups of beef broth, bouillon, potatoes, carrots, and corn. Stir to combine. Cook on low for 6 hours. Add the remaining 2 cups of beef broth. In a small bowl, combine corn starch and milk. Slowly add this mixture to the slow cooker, stirring constantly. The mixture will thicken. Add frozen peas, salt, pepper, and oregano and replace the lid and cook for an additional 30 minutes. Season with salt and pepper. Serve with biscuits.