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Ingredients: |
| 1 |
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package (1-3/4 to 2-1/2 pounds) fully-cooked boneless beef pot roast with gravy |
| 4 |
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frozen unbaked puff pastry shells |
| 8 |
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ounces baby carrots |
| 8 |
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ounces sliced fresh mushrooms (2-1/2 cups) |
| 1/2 |
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cup Burgundy wine |
| 1/2 |
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teaspoon dried thyme |
| 1/4 |
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teaspoon pepper |
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Instructions: |
| 1. |
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Prepare pastry shells according to package directions. |
| 2. |
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Remove beef pot roast from package; transfer gravy to Dutch oven. Add remaining ingredients; bring to a boil. Reduce heat to medium-low; cook 7 to 8 minutes or until vegetables are tender, stirring occasionally. |
| 3. |
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Cut pot roast into 1-inch pieces. Add to stew; heat through. Serve over pastry shells. |
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| Makes 4 servings. |
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