The Pot Roast Philly Recipe
Slow-cooked beef roasted topped with melted provolone cheese, grilled peppers and onions, served on French bread with brown gravy for dipping
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Ingredients
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Main Ingredients
Vegetables
Gravy Ingredients
Method
Cooking the Beef
- 1
Prepare the Beef
Season the beef chuck roast with salt, black pepper, onion powder, and garlic powder evenly on all sides.
- 2
Slow Cook the Beef
Place the seasoned roast in a slow cooker and pour in the beef broth. Cover and cook on low for 8 hours, or until the beef is tender and easily shreds.
- 3
Shred the Beef
Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef back to the slow cooker to soak up the juices.
Preparing the Vegetables
- 4
Slice the Vegetables
While the beef is cooking, slice the bell peppers and onion into thin strips.
- 5
Making the Gravy
- 6
Thicken the Broth
In a small bowl, mix cornstarch with water to create a slurry. Pour this mixture into the slow cooker with the beef and stir well. Cook on high for an additional 15 minutes to thicken the gravy.
Assembling the Sandwiches
- 7
Prepare the Bread
Slice the French bread pieces in half lengthwise.
- 8
Build the Sandwich
On the bottom half of each piece of bread, layer the shredded beef, sautéed vegetables, and top with provolone cheese slices.
- 9
Melt the Cheese
Place the sandwiches under a broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Serving
- 10
Serve
Serve the sandwiches hot with the brown gravy on the side for dipping.
