Open Face Pot Roast Melt

Rich gravy made with Kitchen Bouquet®, melted jack and cheddar cheese and caramelized onions bring the flavor and the comfort to this delicious open face pot roast melt sandwich. https://www.hiddenvalleykitchens.com/recipes/open-face-pot-roast-melt/ September 24, 2018 https://www.hiddenvalleykitchens.com/wp-content/uploads/2018/09/Open-Face-Pot-Roast-Melt.jpg
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For the pot roast:

  • 1 small onion, peeled, chopped and cut into large dice
  • 2 carrots, chopped coarse
  • ¼ cup beef broth
  • ¼ cup Worcestershire sauce
  • ¼ cup Dijon mustard
  • 2 teaspoons dried thyme
  • 2 teaspoons tomato paste
  • 1 bay leaf
  • 1 3-4 pound boneless beef chuck pot roast, trimmed and cut in half
  • Kosher salt and freshly ground black pepper
  • 8 slices thick farmhouse wheat toast
  • 8 slices Jack cheese
  • 8 slices cheddar cheese
  • Kitchen Bouquet® Browning & Seasoning Sauce Gravy (recipe below)
  • caramelized onions

For the gravy:

  • 3 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 tablespoons fresh chives, minced
  • 1 teaspoon garlic, minced
  • ½ teaspoon rough chopped fresh thyme
  • 2 tablespoons Worcestershire sauce
  • 3 cups beef broth
  • kosher salt and freshly ground black pepper
  • 2 teaspoons Kitchen Bouquet® Browning & Seasoning Sauce, or more if needed for desired color

For the carmelized onions:

  • 2 onions, peeled, cut in half and sliced (not too thin)
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • pinch of sugar
  • kosher salt and freshly ground black pepper

For the pot roast:

  1. Mix onions, carrots, broth, Worcestershire sauce, mustard, thyme, tomato paste and bay leaf in a 6-quart slow cooker or Dutch oven.
  2. Season meat with salt and pepper and place on top of the vegetables. Cover and cook on high heat for 4 to 6 hours or on low for 6 to 7 hours. Transfer beef to a large bowl. Using two forks, pull meat apart in to bite size pieces.
  3. Strain and reserve the broth.

For the gravy:

  1. Melt butter in a 1-quart saucepan set over medium heat. Add flour to pan and stir to incorporate and form a roux. Continue to stir until roux becomes golden brown, 5 to 6 minutes.
  2. Add shallots, garlic and thyme and continue to cook, stirring often, until shallots and garlic are fragrant, about 1 minute.
  3. Pour Worcestershire sauce into pan and cook until nearly evaporated, about 1 minute.
  4. Add beef broth, season with salt and pepper; bring to a boil. Reduce to a simmer.
  5. Add Kitchen Bouquet® Browning & Seasoning Sauce and continue to cook until sauce has reduced, about 10 minutes. Remove from heat. Serve immediately or set aside and reheat when ready to use.

For the carmelized onions:

  1. Melt butter and oil in large skillet over medium heat. Add onions and toss to coat. Spread onions evenly in skillet, cover and slowly cook, stirring occasionally, for 10 minutes or until a golden color is reached.
  2. Remove lid, turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Season with salt and pepper.

To build the sandwich:

  1. Toast bread on a skillet with a bit of butter and flip over. Add one slice each of the cheeses to the toasted side.
  2. When it begins to melt, top with pieces of pot roast and pour gravy over the top.
  3. Top with caramelized onions and serve.