2) Add the meat to a lightly oiled griddle and brown well on both sides. Transfer the browned meat to a deep roasting pan. Add the chopped carrots, celery and onion around meat along with the bay leaf and fresh thyme. Pour in the water, cover with foil, and put into the oven for 3 hours.
3) Remove the roasting pan from the oven and discard the foil. Remove the meat to a clean sheet pan and allow to cool slightly. Strain the liquid into a clean container and store in the refrigerator for future use. When the pot roast is cool enough to handle shred the meat. Put the shredded meat into portion-sized bags each weighing 140g.
Each pot roast sandwich:
1) Heat the pot roast liquid in a small pot over low heat. Split and butter an old-fashioned bap and warm it on the griddle for about 1 minute. On an oval platter put 75g of the coleslaw at the 3:00 position with one pickle slice. Now put the lightly browned old-fashioned bap at the 12:00 and 6:00 position.
2) Place the French fries into the deep-fat fryer and cook until they are a light brown. Remove from the fryer to paper towels to drain, and then season with the depot spice. Put 75g of the seasoned French fries at the 9:00 position on each plate.
3) Dip the pot roast into the hot liquid and put an 145g portion on the bottom of each bap, using a slotted spoon. Ladle 90ml of the brown gravy over the pot roast and French fries. Top with 25g of the fried onions, and then lean the top of the bap against it. Serve at once.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.