Open Face Pot Roast Melt | Hidden Valley Kitchens®

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
• 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)
• 1 tablespoon olive oil
• pinch of sugar