Name: Classic American Pot Roast Sandwich
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups Cooked pot roast, shredded; 0.5 cup Reserved pot roast gravy or beef broth; 2 pieces Hoagie rolls or crusty bread; 4 slices Provolone cheese, sliced; 1 tbsp Butter (for rolls); 0.5 cup Optional: Caramelized onions

LunchDinnerComfort FoodQuick & EasyHigh-Protein

Ingredients (6)

Ingredient	Qty	Cal	P	C	F
Cooked pot roast, shredded	2 cups	329	52g	0g	12g
Reserved pot roast gravy or beef broth	0.5 cup	4	1g	0g	0g
Hoagie rolls or crusty bread	2 pieces	3	0g	1g	0g
Provolone cheese, sliced	4 slices	134	10g	1g	10g
Butter (for rolls)	1 tbsp	51	0g	0g	6g
Optional: Caramelized onions	0.5 cup	24	1g	6g	0g

Ingredients (6)

Ingredient	Qty	Cal	P	C	F
Cooked pot roast, shredded	2 cups	329	52g	0g	12g
Reserved pot roast gravy or beef broth	0.5 cup	4	1g	0g	0g
Hoagie rolls or crusty bread	2 pieces	3	0g	1g	0g
Provolone cheese, sliced	4 slices	134	10g	1g	10g
Butter (for rolls)	1 tbsp	51	0g	0g	6g
Optional: Caramelized onions	0.5 cup	24	1g	6g	0g

Directions

Step 1
Preheat oven to 350°F (175°C). In a small saucepan, gently warm the shredded pot roast with gravy or beef broth over medium-low heat until heated through.
Step 2
Slice hoagie rolls lengthwise, without cutting all the way through. Butter the cut sides lightly.
Step 3
Place rolls open-faced on a baking sheet and toast in the preheated oven for 3-5 minutes, or until lightly golden.
Step 4
Pile the warm pot roast mixture evenly into the toasted rolls. If using, add caramelized onions.
Step 5
Top the roast with provolone cheese slices. Return to the oven for 3-5 minutes, or until the cheese is melted and bubbly.
Step 6
Serve immediately, with extra gravy for dipping if desired.