Save leftover pot roast and gravy for open-face hot beef sandwiches. Slice the beef and warm it in a saucepan with leftover gravy. Serve it over thick slices of crusty bread.

2 cups baby carrots
1 cup frozen small whole onions
2 garlic cloves, crushed
1 bay leaf
1/2 cup diced salt pork (4 oz.)
2 1/2 lb. boneless chuck roast, cut to fit slow cooker if necessary
1 cup red wine
1 teaspoon beef bouillon granules
1/2 teaspoon dried thyme
1/8 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1/4 cup water

1. Place carrots, onions, garlic and bay leaf in 3 1/2- to 6-quart slow cooker.

2. Heat large skillet over medium-high heat until hot. Add salt pork; cook 3 to 4 minutes or until browned. Remove with slotted spoon; place in slow cooker. Add chuck roast to skillet. Cook over medium-high heat 6 to 8 minutes, turning once. Place in slow cooker.

3. Drain fat from skillet; add wine, bouillon, thyme and pepper. Bring to a boil, stirring to scrape up brown bits from bottom of skillet; pour over roast.

4. Cook, covered, on low heat 8 hours. Remove roast; place on platter. With slotted spoon, remove vegetables and salt pork; place on platter with roast. Loosely cover with foil; place in 250°F. oven to keep warm.

5. Remove and discard bay leaf. In small bowl, whisk together flour and water; whisk into cooking juices in slow cooker. Increase heat to high; cook 15 minutes or until thickened. Slice roast. Spoon small amount of cooking juices over roast; pass remainder.

6 servings

PER SERVING: 500 calories, 31.5 g total fat (11.5 g saturated fat), 41.5 g protein, 9.5 g carbohydrate, 125 mg cholesterol, 485 mg sodium, 1.5 g fiber