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
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!
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.
- 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 1/2 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 1/4 teaspoon salt.
- American – American Cheese, similar to the other processed cheeses will melt quickly and evenly, use just 1/4 cup of milk and 1/4 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 1/2 teaspoon of kosher salt and 1/4 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 1/2 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.
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
- Classic Wedge Salad
- Sautéed Green Beans
- Perfectly Easy Dinner Rolls
- Baked Mac and Cheese
- Roasted Garlic Butter Mushrooms
Philly Cheesesteak Pot Roast
- 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
- 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.
- 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.