Cooking with Mary 2/28/19
1 tbs Oil
1 lb Roast, cut into bite-sized pieces
2 Cups Carrots, cut into “coins”
2 Cups Celery, thinly sliced
1 med. Onion, thinly sliced
1 jar Beef Gravy or one can beef broth
1 jar sliced mushrooms, drained or fresh, sauteed in olive oil
1 can Pillsbury Crescent Dinner Rolls
1 tbs sesame seed (optional)
Heat oven to 350 degrees. Spray 11 x 7 glass baking dish
Saute Pot Roast in nonstick skillet with oil, cook 5 – 7 minutes, stirring frequently until browned. Remove meat from skillet and cook celery, carrots and onion until crisp tender. Return beef to skillet. Stir in gravy and mushrooms. Cook 2 minutes or until hot and bubbly. Pour into prepared baking dish.
Separate dough into 8 triangles. Arrange over filling, overlapping about ¼ inch to create a braided appearance. Spray triangles with cooking spray and add sesame seed.
Bake 22-25 minutes or until crust is golden brown.