3-4 thin slices leftover pot roast per person
2 c. leftover pot roast gravy
1 sm. pkg. gelatin soaked in 1/4 c. cold water
1/4 c. sherry
Chopped parsley or olives

Arrange pot roast slices in 2 rows in a tupperware egg tray. Discard any fat from gravy and heat. Add gelatin and stir until dissolved and then allow to cool. Spoon over meat, seal and refrigerate 4 hours or until set. Garnish with parsley or olives and serve cold.