Roast Beef Crescent Mini Pies

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Roast Beef Crescent Mini Pies

You can use any roast beef that you like. I put mine in the slow cooker the night before and let it cook overnight until around 4 PM.

1 Roast (Chuck, tip, flank or round will be fine, whatever is on sale)
6 cups of beef broth
2 cups of carrots
2 cups of celery
2 whole onions
1 or 2 cans crescent rolls
3 tablespoons of corn starch or flour
Salt and pepper to taste.

Place roast, onion and broth in the slow cooker the night prior to dinner.
Cook on high overnight.
In the morning, add carrots and celery and turn down to low.
Cook for another additional 4 hours or more until carrots are tender.
Remove all from broth, retaining broth for gravy.
Let the roast beef cool and cut it across the grain and shred.
(This is why the cut doesn't matter, it will be tender)
Pour reserved broth into a saucepan.
Mix either corn starch or flour in about a cup cool water.
Add corn starch or flour to broth and boil to thicken.
Salt and pepper to taste.
Add enough gravy to shredded beef to moisten.
Open crescents and unroll. Do not tear apart yet.
In each can are 8 rolls with 4 on each half. Separate at the half way point.
Cut each half in half again so that you can take apart as 4 squares per half.
Press lightly into lightly greased muffin pan.
Add about 2 tablespoons of beef mixture to each and fold each point to cover.
Bake at 375 degrees for about 7 to 10 minutes or until lightly browned.

Serve with additional gravy and cooked carrots!

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