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For the pot-roast sandwich:
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Preheat oven to 350 degrees F.
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On a cutting board, cut the flat bottom round into 3-inch pieces.
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Season cut meat on both sides with kosher salt and black pepper.
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Add the meat to a lightly oiled griddle and brown well on both sides.
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Transfer the browned meat in a deep roasting pan.
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Add the chopped carrots, celery and onions around meat along with the bay leaves and fresh thyme.
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Pour in the water, cover with foil, and put into the oven for 3 hours.
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Remove the roasting pan from the oven and discard the foil.
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Remove the meat to a clean sheet pan and allow to cool slightly.
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Strain the liquid into a clean container and store in the refrigerator for future use.
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When the pot roast is cool enough to handle use clean latex gloves to shred the pot roast.
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Put the shredded meat into portion-size bags each weighing 5 ounces.
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Plating the pot roast sandwich: Heat the pot roast liquid in a small pot over low heat.
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For each serving:
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Split and butter an old fashioned bun and warm it on the griddle for about 1 minute.
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On an oval platter put 3 ounces of coleslaw at the 3:00 position with a pickle slice.
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Now put the lightly browned old fashioned bun at the 12:00 and 6:00 position.
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Place 3 ounces of French fries into the deep-fat fryer and cook until they are a light brown.
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Remove the French fries from fryer to paper towels to drain, and then season with the depot spice.
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Put the seasoned French fries at the 9:00 position.
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Dip the portion of pot roast into the hot liquid and put on the bottom of the bun, using a slotted spoon.
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Ladle 3 ounces of brown gravy over the pot roast and French fries.
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Top with 1-ounce of fried onions, and then lean the top of the bun against it.
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Serve at once.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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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.
