Foot bath. Bonus points if it has bits of mushroom.

Ok, I know this is a 10-year old zombie thread, but I just finished off a jar of pot roast gravy I had in the freezer and I have to say it made some of the tastiest lunches in recent memories. Toasted some French baguette drizzled with olive oil, s and p, heated up some pot roast gravy, and ate it with the bread for dipping. A small piece of cheese and a few olives on the side. Delicious! In other words, save that pot roast gravy!

I tend to add diced tomatoes and turn it into a rich sauce for pasta (like served with rigatoni).