'Good Morning America' Pot Roast & Brie Sandwich

A Sandwich Was Born Out of a Failed Breakfast Dish

Correspondent Taryn Winter Brill tests out some new recipes.
Difficulty: Easy
Cook Time: min

Taryn Winter Brill has been featuring "America's Best Sandwiches" on "GMA." This one comes to us from Barri Noll of Panama City, Fla and who wrote GMA, "As a New Year's Resolution, I wanted to "cook and not just reheat food" (I usually use my oven for storage)." Her recipe came about through trial and error and now it is a family favorite.

"I served pot roast with eggs to my kids for breakfast ... my kids did not appreciate my efforts so I tried to make it into a beef Stroganoff dish. Since I don't cook, I mixed the pot roast with cream cheese rather than sour cream. The mixture was very thick so I put it on a Ritz cracker (toasted French baguette is the sandwich choice).My husband bought some brie cheese at the store and so I added a piece to the top.I served this to guests at my house that night and they liked it. So my pot roast brie sandwich was born. Enjoy!"


  • pot roast
  • 5 vidalia onion
  • 8 ounces cream cheese
  • French baguette
  • brie cheese
  • Cooking Directions

    Take a pot roast and slow roast it in a crock pot with 5 onions.

    After it is done, let cool and sit in juices overnight.

    Mix the pot roast with cream cheese, top with a slice of Brie cheese and spread on a French baguette.

    Recipe Summary

    Main Ingredients: pot roast, onions, cream cheese, baguette

    Course: Brunch, Dinner, Lunch, Main Course

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