Open-Faced Pot Roast Sandwich w/ Gravy Dip

I recently tried this recipe for Open-Faced Pot Roast Sandwich w/ Gravy Dip from Cuisine at Home. I did not make the sandwich sauce (mayo, horseradish) and I used provolone instead of Swiss, and put this on sub rolls instead of Texas toast. Over all I thought this was very good. Next time I'd use a little less Dijon & Worcestershire as it was a bit strong. I also think this needed a longer cooking time than stated. I think I would make this again though I would probably not do it on sub rolls again as it was too hard to eat the shredded meat. I should have done this on the Texas toast and I should have done the sandwich sauce.