Yummy

Tonight I made this minus the mustard and mushroom (Alan hate mushrooms) and it was very very good. And fast, compared to normal pot roast. This is the link to the sight you can see a picture of the meal and there are coupons there too.


http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=15167



Crescent-Topped Pot Roast Pie

Flaky Pillsbury® crescents top the ultimate comfort food -- pot pie.
Prep Time: 45 Min
Total Time: 1 Hr 10 Min
Makes: 4 servings
User Rating:
INGREDIENTS:
Cooking spray
1
tablespoon vegetable oil
1
lb boneless beef top sirloin steak (1 inch thick), cut into thin bite-size strips
2
cups matchstick-cut (2x1/8x1/8-inch) carrots (from 10-oz bag)
2
cups thinly sliced celery (3 to 4 medium stalks)
1
medium onion, halved, thinly sliced
1
jar (12 oz) beef gravy
1
tablespoon Dijon mustard
1
jar (6 oz) Green Giant® sliced mushrooms, drained
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1
tablespoon sesame seed
DIRECTIONS:
1.
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef strips; cook 5 to 7 minutes, stirring frequently, until browned. Remove beef from skillet; place on plate.
2.
In same skillet, cook carrots, celery and onion 10 minutes, stirring occasionally, until crisp-tender.
3.
Return beef to skillet and stir in gravy, mustard and mushrooms. Cook about 2 minutes or until hot and bubbly. Pour into baking dish.
4.
Separate dough into 8 triangles. Arrange triangles over filling, overlapping about 1/4 inch to create a braided appearance. Spray triangles with cooking spray; sprinkle with sesame seed.
5.
Bake 22 to 24 minutes or until crust is deep golden brown.