Pot Roast Open-Faced Sandwiches

The Mr. and I went to a fall tasting here in Houston two weekends ago, and one of the things we sampled was absolutely beyond scrumptious.  We talked about it for days!!! So I decided that I had to crack the recipe so that we could have it at home.  When we first sampled this sandwich is was more like a taco, but it has since been adapted and here is my version of a pot roast open-faced sandwich.  There is a lot of room for freedom, so make this recipe your own too :-)  This is an easy recipe, that is perfect for Sunday evenings.
Ingredients:
salt & pepper
beef pot roast
mashed potatoes (how ever you typically make them)
french baguette
butter
brown gravy

Directions:

1. Salt & pepper your pot roast, and add to a heated dutch oven.  Once the edges have browned on both sides (wont take but a few minutes), add a few cups of water until the pot roast is almost covered.  Let roast on the stove at low-medium for a few hours, until is starts to fall apart.
2. Make your mashed potatoes however you normally do them, and make your brown gravy.  I like to make my gravy with some of the juice that the pot roast has cooked in.
3. Butter both sides of your sliced baguette, and toast on both sides in a skillet.
4. To plate, put several slices of bread down, top with mashed potatoes, shredded pot roast, and finally drizzled gravy.
5. Yum-O!

I told you that was simple, and plenty of room for you to add your own twist :-) Have a great weekend friends!