PHILLY CHEESESTEAK POT ROAST - DINNER, THEN DESSERT

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Philly Cheesesteak Pot Roast - Dinner, then Dessert image

Philly Cheesesteak Pot Roast with the classic flavors of a Philly cheesesteak and the tender fall apart texture of a pot roast with buttery yukon potatoes and a rich beef gravy topped with a melted cheese sauce.

Provided by @MakeItYours

Number Of Ingredients 16

4-5 pounds chuck roast
2 tablespoons vegetable oil
1 teaspoon Kosher salt
1 teaspoon coarse ground black pepper
1 yellow onion (sliced)
1 green bell pepper (sliced)
1 teaspoon dried thyme
1 cup beef broth
1 tablespoon Worcestershire sauce
1 cup beer
4 yukon potatoes
8 ounces mushrooms (sliced)
2 tablespoons unsalted butter
2 tablespoons flour
1 cup whole milk
8 ounces extra sharp cheddar cheese (cubed)

Steps:

  • Preheat the oven to 325 degrees.
  • Add the vegetable oil to a large dutch oven on medium high heat and season the chuck roast with the salt and pepper before searing for 3-4 minutes on each side.
  • Remove the beef from the pan and add in the onions, and bell peppers, cooking for 2 minutes before adding the beef back in along with the thyme, broth, Worcestershire sauce, beer and potatoes.
  • Cook for 2 hours then add in the mushrooms, stir to combine and cook for 1 hour before serving.
  • HowToSection Cheese Sauce: Array

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