Categories: Meals

Ingredients

• 1 1/2 lb Yukon gold potatoes, peeled and cubed
• 1/2 cup sour cream
• 4 tbsp. unsalted butter
• 1/4 cup whole milk
• Salt to taste
• 2 cups beef broth
• 3 tbsp. flour
• 1 tbsp. unsalted butter
• 1 sprig fresh rosemary
• 1/2 cup reserved sauce from Pot Roast
• 1 tsp red wine vinegar
• 8 oz. reserved leftover Pot Roast, shredded into bite-sized pieces
• 1 stick unsalted butter, softened
• 1/2 tsp grated fresh garlic
• Salt and black pepper
• 4 slices Texas toast
• Chopped fresh parsley

Directions

1. For the potatoes, cook potatoes in a pot of boiling salted water until fork-tender, 12-15 minutes. Drain potatoes; return to the pot. Cook potatoes over low heat, stirring to remove excess moisture, 1 minute. Add sour cream, butter, and milk, and mash until smooth; season with salt and keep warm.

2. For the gravy, whisk together broth and flour.

3. Melt 1 tbsp. butter in a saucepan over medium heat until foamy; add rosemary and saute 1 minute, then discard rosemary. Whisk in broth mixture and reserved sauce, then simmer until gravy thickens, 5-7 minutes. Stir in vinegar and reserved pot roast; simmer to heat through, then season with salt and pepper and keep warm.

4. Preheat broiler to high with rack 6 inches from element. Line a baking sheet with parchment paper.

5. For the sandwiches, combine 1 stick butter and garlic; season with salt and pepper. Spread 1 tbsp. butter onto each side of toast slices and place on prepared baking sheet.

6. Broil toast until golden on both sides, about 2 minutes per side.

7. To assemble sandwiches, top each slice of toast with mashed potatoes and gravy; sprinkle with parsley.

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