ingredients

• 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 peeled, cored and chopped 
• 2 pkg puff pastry thawed 
• 2 cups prepared mashed potatoes 
• 16 slices cheddar cheese

cooking

1. 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. 
2. Alternatively, use leftover pot roast for the pockets or your own go-to recipe for pot roast.  
3. Cut each of the four sheets of thawed puff pastry in half so you have 8 pieces. 
4. 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. 
5. Top the mashed potatoes with an equal amount of pot roast. 
6. Top the pot roast with two slices of the cheddar cheese.  
7. Fold the pocket in half and crimp the edges with a fork to seal in the filling. 
8. Repeat the process to make 8 total pot roast pockets. 
9. Place the pockets in a single layer on sheet pans lined with parchment paper. 
10. 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. 
11. When ready to serve, preheat the oven to 400 degrees F. 
12. Place the desired number of pockets on sheet pans lined with parchment paper.
13. Bake until golden brown, about 40 minutes.