Title: Refrigerator day pot roast salad
 Categories: 
      Yield: 4 Servings
 
  1 1/2 tb Red wine vinegar
           Salt and pepper
      1 ts Dijon mustard.
    1/4 c  Olive oil
           Little bit of minced garlic
      1 tb Rinsed capers, chopped
    1/2 ts Salt
           Freshly ground black pepper
           Any leftover juices,
           Degreased, from braised
           Beef
      1    Or 1 1/2 cups cubed leftover
           Pot roast
    1/4 c  Thinly sliced red onion
           Garnish:
      2 tb Minced parsley
           Tomato slices
           Potato salad made with
           Leftover boiled potatoes or
           Cole slaw
 
  In the bottom of a mixing bowl whisk together the vinegar, 1/2
  teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive
  oil and whisk until emulsified. Add the garlic, capers, leftover
  juices and season with salt and pepper.
  
  Set meat in a nonreactive serving dish and scatter the onions over
  the top. Pour dressing over the top and marinate at room temperature
  for an hour or longer. Garnish with parsley and tomato slices. Serve
  with a potato salad or cole slaw.
  
  Yield: 2 servings