PHILLY CHEESESTEAK POT ROAST

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. Your new favorite pot roast.

PHILLY CHEESESTEAK POT ROAST

INGREDIENTS
  1. 4-5 pounds chuck roast
  2. 2 tablespoons vegetable oil
  3. 1 teaspoon Kosher salt
  4. 1 teaspoon coarse ground black pepper
  5. 1 yellow onion sliced
  6. 1 green bell pepper sliced
  7. 1 teaspoon dried thyme
  8. 1 cup beef broth
  9. 1 tablespoon Worcestershire sauce
  10. 1 cup beer
  11. 4 yukon potatoes
  12. 8 ounces mushrooms sliced

CHEESE SAUCE
  1. 2 tablespoons unsalted butter
  2. 2 tablespoons flour
  3. 1 cup whole milk
  4. 8 ounces extra sharp cheddar cheese cubed

INSTRUCTIONS
  1. Preheat the oven to 325 degrees.
  2. 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.
  3. 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.
  4. Cook for 2 hours then add in the mushrooms, stir to combine and cook for 1 hour before serving.