These Pot Roast Pockets are stuffed with tender pot roast, mashed potatoes and cheddar cheese. They can be baked from frozen for a delicious and convenient meal for busy families. Thank you to the Ohio Beef Council for sponsoring this post. As always, all opinions are mine alone.
I love a good pot roast for Sunday dinner – or any day of the week for that matter. But when I make a beef roast I inevitably have lots of leftovers. This recipe for Pot Roast Pockets is a terrific way to use up leftover pot roast. Although they are so tasty and convenient, you might just want to make a roast specifically to make a batch of these pockets. They can be made ahead and frozen so they are ready to go for dinner when your family is.
How to assemble Pot Roast Pockets:
Thaw the puff pastry and cut each sheet in half. On half of each rectangle piece of pastry, place about 1/3 cup of mashed potatoes on the bottom. Top the potatoes with about the same amount of pot roast. And then top the pot roast with slices of cheddar cheese.
Fold the pastry over the filling and crimp the edges with a fork. Place the prepared pockets onto baking sheets lined with parchment paper (to prevent sticking) and put them in the freezer for at least four hours.
Once the Pot Roast Pockets are frozen completely, they can be placed into zippered freezer bags and stored for up to one month. The pockets can be baked from frozen – complete recipe instructions are at the bottom of this post.
Which roasts are the most tender for pot roast?
Choose beef for busy school nights:
- A 3-ounce serving of beef (about the size of an iPhone) provides more than 10 essential nutrients and 25 grams of protein for less than 200 calories.
- In a 3-ounce serving of beef, students will get nutrients they may be lacking in – like protein, iron and zinc – which aid in brain development and cognition and support a healthy immune system.
- Protein helps keep kids focused during the school day, and the B vitamins in beef provide students with energy to perform at their best.
- Beef is an excellent source of high-quality protein, which is one of the most satisfying nutrients. Eating a protein-rich diet will help students feel full all day and prevent overeating during meals.
- For student athletes and active kids, there is no better choice than beef. The protein in beef helps build muscle and provides enough energy to support kids on-the-go.
- You can make homemade mashed potatoes for this recipe, but I bought pre-made mashed potatoes to save time.
- Be sure and use parchment paper to line the baking sheets so the pot pie pockets don’t stick to the sheet pans.
- The assembled pot roast pockets can be kept frozen (sealed in freezer-safe, zippered bags) for up to one month.
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Pot Roast Pockets
These Pot Roast Pockets are stuffed with tender pot roast, mashed potatoes and cheddar cheese. They can be baked from frozen for a delicious and convenient meal for busy families.
- 1 3 lb pot roast
- 2 tbsp chili garlic sauce
- 1 tbsp brown sugar
- 1 1/2 tsp salt
- 1 small onion chopped
- 3 carrots peeled and chopped
- 1 apple (I used Granny Smith) peeled, cored and chopped
- 2 pkg puff pastry thawed
- 2 cups prepared mashed potatoes
- 16 slices cheddar cheese
In a slow cooker, add the roast, chili garlic sauce, brown sugar, salt, onion, carrots and apple. Cook on LOW heat for 8 hours. Shred the meat with two forks. Allow to cool for assembly.
Alternatively, use leftover pot roast for the pockets or your own go-to recipe for pot roast.
Cut each of the four sheets of thawed puff pastry in half so you have 8 pieces.
One half of one piece, place about 1/4 cup of mashed potatoes in an even layer, leaving about 1/2-inch border at the edges.
Top the mashed potatoes with an equal amount of pot roast.
Top the pot roast with two slices of the cheddar cheese.
Fold the pocket in half and crimp the edges with a fork to seal in the filling.
Repeat the process to make 8 total pot roast pockets.
Place the pockets in a single layer on sheet pans lined with parchment paper.
Freeze the pockets for at least four hours. Place the frozen pockets in freezer-safe zippered bags to store, for up to one month in the freezer.
When ready to serve, preheat the oven to 400 degrees F.
Place the desired number of pockets on sheet pans lined with parchment paper.
Bake until golden brown, about 40 minutes.