Open Faced Pot Rost Sandwich with Gravy Dip

By lorik

Ingredients

• For the pot roast:
• 2 onions, diced
• 2 carrots, chopped
• 1/2 cup low sodium chicken broth
• 1/4 cup Worcestershire sauce
• 1/4 cup Dijon mustard
• 2 Tbsp dried thyme
• 2 Tbsp tomato paste
• 1 dried bay leaf
• 1 boneless chuck pot roast 3 1/3 to 4 lbs, trimmed and cut in half
• Salt and pepper
• For the sandwiches:
• 1 cup mayonnaise
• 2 Tbsp prepared horseradish
• 8 slices Texas toast, toasted
• 8 slices Swiss cheese

Details

Servings 8
Adapted from cuisineathome.com

Preparation

Step 1

Combine onions, carrots, broth, Worcestershire, Dijon, thyme, tomato paste, and bay leaf in a 4 to 6 quart slow cooker. Season meat with salt and pepper; place on top of vegetables. Cover; cook on high heat setting for 4-5 hours or on low heat setting for 6-7 hours.

Transfer meat to a large bowl. Using two forks, pull meat apart into bite sized pieces. Add 2 Tbsp gravy to moisten. Strain remaining gravy through a sieve, discarding onions and carrots. Keep gravy warm. Preheat broiler to high with rack 6-8 inches from element.

Whisk together mayonnaise and horseradish, spread some mixture onto each slice of toast. Divide meat among sandwiches. Top each sandwich with a slice of Swiss; broil until cheese melts, 2 minutes.

Serve sandwiches open faced with a small bowl of gravy on the side for dipping.

Per sandwich: 499 calories, 30g total fat, 122mg cholesterol, 471mg sodium, 17g carbs, 1g fiber, 37g protein.