Holy crap this is good and super easy!
Open-Faced Pot Roast Sandwich
adapted from Cuisine's Slow Cooker Magazine
2 onions, sliced
3 carrots, chopped
1/4 c. chicken broth
1/4 c. Worcestershire Sauce
1/4 c. Dijon mustard
2 Tbs. dried thyme
3 Tbs tomato paste
1 dried bay leaf
1 boneless chuck pot roast (approx. 4 lbs) trimmed, cut in half, and seasoned
For the sandwich: rolls or texas toast, cheese (I used large whole wheat rolls, Swiss, and Sharp Cheddar cheese)
Place onions through bay leaf in 4-6 Qt (I used my Kitchenaid 7Qt) slow cooker. Lay pot roast overtop vegetables. Cover and cook on high-heat for 4-5 hours or on low-heat 6-7 hours. Transfer meat to a large bowl and pull meat apart (toss any fatty sections). Strain sauce, discarding solids. Use gravy strainer if needed to eliminate most of grease. Put 2-4 Tbs "gravy" in meat to keep the meat moist. *I combined meat with all sauce and then strained out the meat with a slotted spoon when putting on sandwich. This worked well to store only one container in the fridge for leftovers.
Preheat broiler to high with rack 6-8 inches from element.
Toast the rolls or Texas toast first. The recipe calls for a mixture of mayo and horseradish sauce but I combined mayo with about a Tbs. of jarred minced garlic. Spread mayo onto toasted rolls, top with meat, then place sliced cheese over all. Swiss was yummy and Sharp Cheddar was extra yummy. Broil until melty and delish!
Serve open faced and with a side of gravy, if preferred, to dip.
Sooooo heavenly. Maybe next time I will precook an additional carrot and/or onion and add to sandwich when preparing for a full pot roast effect (the discarded solids are useless since their flavor is zapped).