Philly Cheesesteak Pot Roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
8 servings
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Calories
684 kcal
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Course
Main Course
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Cuisine
American
Philly Cheesesteak Pot Roast
Description
Philly Cheesesteak Pot Roast starts with seasoning and searing a chuck roast to develop a crust. The beef is then braised in a dutch oven with sliced yellow onion, green bell pepper, thyme, beef broth, Worcestershire sauce, beer, and Yukon potatoes. After two hours, mushrooms are added and cooked for an additional hour until tender.
The cooking process softens the beef and vegetables, allowing the flavors of the broth and aromatics to meld. The vegetables retain texture while absorbing juices, and the beer adds subtle depth. A cheese sauce composed of butter, flour, milk, and extra sharp cheddar cheese is prepared by whisking ingredients until smooth and creamy, then poured over the finished pot roast.
This pot roast can be served as a main course, combining the elements reminiscent of a Philly cheesesteak with classic pot roast comfort. The cheese sauce adds richness and a creamy finish that complements the savory beef and vegetables.
Ingredients
- 4-5 pounds chuck roast
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper coarse ground
- 1 yellow onion , sliced
- 1 green bell pepper , sliced
- 1 teaspoon thyme dried
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup beer
- 4 yukon potatoes
- 8 ounces mushrooms , sliced
Cheese Sauce
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- 1 cup milk whole
- 8 ounces cheddar cheese cubed, extra sharp
Instructions
- 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.
Cheese Sauce:
- In a medium saucepan melt the butter and flour together whisking until smooth then add the milk slowly, whisking well.
- When smooth add in the cheese slowly while whisking well then pour over the pot roast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 18g | 6% |
| Protein | 55g | 110% |
| Fat | 43g | 66% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 196mg | 65% |
| Sodium | 808mg | 34% |
| Potassium | 1349mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 23.5mg | 26% |
| Calcium | 314mg | 31% |
| Iron | 8.3mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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