Pot Roast Cheese Fries Recipe

Season and sear

Pat beef pieces dry and season with 1 tsp salt and 1/2 tsp pepper. Toss with 2 tbs flour to coat. Heat 1 tbsp oil in a heavy skillet or Dutch oven over medium-high heat. Sear beef pieces in batches until browned on all sides, 3–4 minutes per side. Transfer browned beef to a plate.

Sauté aromatics

Reduce heat to medium. Add sliced onion and carrots to the pot and sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds more.

Braise

Stir in 1 tbsp tomato paste and 1 tsp Worcestershire sauce; cook 1 minute. Return beef to pot. Add 2 cups beef broth, thyme, and bay leaf. Bring to a simmer, then cover and reduce heat to low. Simmer gently until beef is fork-tender, about 1.5–2 hours (or place in a 325°F/160°C oven for 1.5–2 hours). Check once and add a splash of broth if liquid reduces too much.

Finish

When beef is tender, remove beef pieces to a bowl and keep warm. Strain and reserve pan juices in a measuring cup for making gravy (you should have about 1 cup). Discard bay leaf and thyme stems if using fresh.

If pan juices are fatty, spoon off excess fat leaving about 1 tbsp. In a small saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 1–2 minutes until bubbly and lightly golden (roux). Slowly whisk in 1 cup reserved pan juices or broth, smoothing lumps, and simmer until thickened, 3–5 minutes. Stir in 2 tbsp cream (optional) and season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

In a separate saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook 1 minute to form a roux. Gradually whisk in 1 cup whole milk and bring to a gentle simmer, stirring until slightly thickened, 3–4 minutes. Reduce heat to low and stir in 1 1/2 cups grated cheddar a handful at a time until smooth. Add 1/2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp pepper, and 1/8 tsp cayenne if using. Keep sauce warm; if it becomes too thick, stir in a tablespoon of milk to loosen.

Preheat oven to 425°F (220°C) if baking fries. Pat cut potatoes very dry with paper towels. Toss with 1/2 cup oil, 1 tsp salt, and 1/2 tsp pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment. Bake, turning once, until golden and crisp, 25–35 minutes. Alternatively, deep-fry in 350°F (175°C) oil in batches until golden and crisp, 3–5 minutes per batch. Drain on paper towels and keep warm.

Place a serving of hot fries on a large plate or shallow bowl (about 2 cups). Scatter shredded/torn pot roast pieces evenly over the fries (use all or as desired). Spoon warm gravy over the beef and fries to add meaty flavor (about 1/4–1/2 cup). Pour creamy cheddar cheese sauce over the top, starting with 1/2 cup and adding more to your liking so fries are well coated.

Garnish with chopped parsley and sliced green onions if desired. Serve immediately so fries remain crisp under the sauce.