Braise onion in pot roast gravy until very tender, and sauce is reduced to about 3 cups. Stir in A.1. sauce, set aside and keep warm.

 

For each sandwich, warm 4 oz of pot roast, and place over 4 quarters of bread, arranged in a pinwheel design. Ladle 4 oz of warm onions and sauce on the meat and sprinkle with 1/2 tsp of chopped parsley.

 

Serving Suggestion: Serve with mashed potatoes, on the sandwich or on the side. Average food cost per serving: $1.80.