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.

The most popular recipes on this site have traditionally been the Ultimate Slow Cooker Pot Roast and Philly Cheese Steak Sloppy Joes so it only made sense that this recipe was in my recipe testing future. I will say, it did not disappoint. Like a French Dip Sandwich in pot roast form if you like cheesesteaks you HAVE to give this recipe a try.

Philly Cheesesteak Pot Roast
 PHILLY CHEESESTEAK POT ROAST

This isn’t your classic pot roast. Well, it is more a classic pot roast than it is a classic philly cheesesteak. Either way it is DELICIOUS. The mixture of the beer, broth and Worcestershire sauce together with the mushrooms, onions and bell peppers created a delicious classic cheesesteak umami flavor.

Topped with a cheese sauce (optional but HIGHLY recommended) you will be adding this recipe to your regular rotation!

Cheesy Philly Pot Roast

Look at that cheese sauce! It’s so easy to make and I have a few cheese options for you. My version above is made with cheddar cheese but you can look below for versions made with Provolone, Cheez Whiz, American Cheese and even Swiss cheese.

CHEESE OPTIONS:

  • Velveeta – This would be the easiest version, melt the velveeta in a saucepan with just enough milk to thin it to a pouring consistency. I tested it with 8 ounces Velveeta needing about ½ cup whole milk whisked in.
  • Cheez Whiz – Cheez Whiz is similar to Velveeta but in testing I needed more milk, about 2/3 cup for 8 ounces of Cheez Whiz and I found I needed about ¼ teaspoon salt.
  • American – American Cheese, similar to the other processed cheeses will melt quickly and evenly, use just ¼ cup of milk and ¼ teaspoon of kosher salt.
  • Provolone – Substitute the Provolone into the cheese sauce recipe found below. In using provolone which is more mild than cheddar I find that I meed about ½ teaspoon of kosher salt and ¼ teaspoon coarse ground black pepper.
  • Swiss – Substitute the Swiss into the cheese sauce recipe found below. In using Swiss which is more mild than cheddar I find that I meed about ½ teaspoon of kosher salt.

TIPS FOR MAKING Philly POT ROAST

  • Make sure you cut the vegetables into larger pieces to keep them from cooking too quickly.
  • Make sure you keep the mushrooms out of the pot for later or they will get too rubbery. You can also brown the mushrooms in a second pan in some butter and serve with the pot roast if you want less active time at the end of the recipe (searing quickly will take less time than adding them in at the end and waiting for them to cook in the pot).
  • If you want more veggies, try potatoes, carrots, parsnips, turnips, or sweet potatoes.
  • Don’t skip searing the meat on all sides before cooking, this is key to keeping the meat tender and juicy.
  • If you don’t want to use the alcohol you can skip the beer, just double up on the Worcestershire sauce to add more umami flavor.

Cheesesteak Pot Roast with Bell Peppers Onions and Mushrooms
HOW TO MAKE THIS POT ROAST RECIPE IN THE SLOW COOKER

  • In a large sauté pan with oil over medium heat, season the roast and brown on all sides.
  • Add the potatoes and onions to the slow cooker, then put the roast on top.
  • Add all other ingredients over the roast. Close the lid and cook on high for four hours, or low for six hours then add the mushrooms,  mix and cook an additional hour on high heat.

HOW TO MAKE POT ROAST IN THE INSTANT POT

  • Season the roast, then sear it in oil (depending on the size of your instant pot and the roast, you may be able to do this with the saute function of the pot).
  • Add vegetables to the instant pot, then the roast. Pour in broth and beer.
  • Close the lid and seal the pressure valve. On manual mode, set on high for 80 minutes. Release naturally and serve.

WHAT TO SERVE WITH POT ROAST

Philly Pot Roast

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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.
Yield 8 servings
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Cheese Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 8 ounces extra sharp cheddar cheese cubed

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

Calories: 684kcal | Carbohydrates: 18g | Protein: 55g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 196mg | Sodium: 808mg | Potassium: 1349mg | Fiber: 3g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 23.5mg | Calcium: 314mg | Iron: 8.3mg
Keyword: philly cheesesteak pot roast

Philly Pot Roast

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I’d like to make this in a slow-cooker rather than the oven. How long would you recommend I cook it?

    1. I give instructions in the post when using a slow cooker. You’ll want to cook it on high for four hours, mix and cook an additional hour on high heat. Enjoy!

  2. I can’t wait to give this a try on Sunday! Sundays are made for pot roasts and I would love to try something different.