Name: Open Face Pot Roast Melt
Ingredients: 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; 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; 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

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.

Open Face Pot Roast Melt

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Menu Ideas