- Serves: 4
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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- Prepare pastry shells according to package directions.
- 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.
- Cut pot roast into 1-inch pieces. Add to stew; heat through. Serve over pastry shells.
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