Chop or shred the cooked beef pot roast and place it in a large microwave-safe dish.

Cover loosely and microwave until heated through, stirring occasionally.

Stir in chopped spinach (or green onions/Swiss chard) and hoisin sauce.

Microwave again briefly until the sauce thickens slightly and evenly coats the beef.

Set aside to cool slightly while preparing the buns.

Line a stovetop steamer basket with parchment paper, cutting a small hole in the center for steam circulation.

Add water to the steamer pot, ensuring the water level is below the basket.

Bring water to a gentle boil.

Tip: If you don’t have a steamer, use a folding steamer basket inside a large saucepan. Lettuce leaves can substitute for parchment paper if needed.

Separate biscuit dough and place on a cutting board.

Flatten each biscuit into a 3-inch square, pressing out the corners.

Place about 1 tablespoon of beef filling in the center.

Bring two opposite corners up over the filling and pinch together.

Bring the remaining two corners up and pinch all seams tightly to seal.

Turn buns seam-side down while waiting to steam.

Place buns in the steamer basket, spacing them at least 2 inches apart.

Cover and steam for 7 minutes, or until dough reaches 190°F and filling reaches 165°F.

Carefully remove with tongs and allow to cool slightly.

Repeat with remaining buns.

Serve Bao Beef Buns warm with extra hoisin sauce if desired.