AuthorHeather WallaceCategorymOODifficultyBeginnerThe perfect cold-weather sandwich has arrived. Enter the cider-braised pot roast patty melt...chuck roast slow-cooked to perfection in a hard cider broth, chopped into a hash, and piled high on grilled sourdough bread. It's crispy, cheesy, and full of fall flavors!
Just in time for your Halloween dinner too...and the best part is you can make the slow-cooked pot roast the night before and just warm it up to make the sandwiches. The pot roast becomes more flavorful overnight sitting in the cider broth. It's autumn between two slices of bread.
Preheat a multi cooker with a browning option with a drizzle of olive oil (or if your slow cooker doesn't have a browning function you can sear meat in a skillet instead).
Season 2-3 lbs chuck roast with 1 teaspoon of kosher salt, 1 teaspoon black pepper, and 1 teaspoon of garlic powder.
Place roast into hot pan and brown on all sides.
Whisk 1 1/2 cups hard cider, 1 cup beef stock, 2 tablespoons of tomato paste, and 2 tablespoons of Worcestershire sauce together.
Change the function on the multicooker to slow cook on low setting (or in a regular crockpot set to low).
Pour the hard cider mixture into the cooker with the roast.
Add 1 large sliced sweet onion, 6-9 large carrots cut into 2-inch chunks, 1 lb of Yukon gold potatoes or sweet potatoes, and 2 sprigs of fresh thyme.
I used a few large handfuls of rainbow-colored medium to small-sized carrots from my garden.
Slow cook for 8 hours until meat is tender.
Remove roast from slow cooker, set aside.
Remove potatoes, carrots, and onions from the slow cooker as well and cover with foil along with the beef.
Discard thyme sprigs.
In a small bowl combine 1/2 cup of cold water and 2 tablespoons of cornstarch to make a slurry then add to the cider broth.
Bring to a boil.
Reduce heat and simmer, stirring constantly for 10 Minutes to 15 Minutes or until desired thickness.
Salt and pepper to taste.
Shred beef and coarsely chop vegetables, toss together, and set aside.
Butter each slice of bread and spread with a thin layer of mayonnaise. The mayonnaise will keep the bread from burning.
Layer slices of sourdough bread with a slice of Muenster Cheese, and pile high with the chopped pot roast mix. Top with more Muenster Cheese and remaining slices of bread.
Place sandwiches on a clean griddle over medium heat and cook until golden brown. Flip to the other side and press sandwich with a burger press or a heavy plate, cook until brown and crispy.
Serve with the cider broth on the side to dip patty melts into.
Pot roast can be eaten alone or used as a hash and topped with an egg but one of my favorite ways to eat it is the patty melt!
Technically it could be a lot more than 8 sandwiches if you can keep yourself from eating the roast right away. lol
Ingredients
Directions
Preheat a multi cooker with a browning option with a drizzle of olive oil (or if your slow cooker doesn't have a browning function you can sear meat in a skillet instead).
Season 2-3 lbs chuck roast with 1 teaspoon of kosher salt, 1 teaspoon black pepper, and 1 teaspoon of garlic powder.
Place roast into hot pan and brown on all sides.
Whisk 1 1/2 cups hard cider, 1 cup beef stock, 2 tablespoons of tomato paste, and 2 tablespoons of Worcestershire sauce together.
Change the function on the multicooker to slow cook on low setting (or in a regular crockpot set to low).
Pour the hard cider mixture into the cooker with the roast.
Add 1 large sliced sweet onion, 6-9 large carrots cut into 2-inch chunks, 1 lb of Yukon gold potatoes or sweet potatoes, and 2 sprigs of fresh thyme.
I used a few large handfuls of rainbow-colored medium to small-sized carrots from my garden.
Slow cook for 8 hours until meat is tender.
Remove roast from slow cooker, set aside.
Remove potatoes, carrots, and onions from the slow cooker as well and cover with foil along with the beef.
Discard thyme sprigs.
In a small bowl combine 1/2 cup of cold water and 2 tablespoons of cornstarch to make a slurry then add to the cider broth.
Bring to a boil.
Reduce heat and simmer, stirring constantly for 10 Minutes to 15 Minutes or until desired thickness.
Salt and pepper to taste.
Shred beef and coarsely chop vegetables, toss together, and set aside.
Butter each slice of bread and spread with a thin layer of mayonnaise. The mayonnaise will keep the bread from burning.
Layer slices of sourdough bread with a slice of Muenster Cheese, and pile high with the chopped pot roast mix. Top with more Muenster Cheese and remaining slices of bread.
Place sandwiches on a clean griddle over medium heat and cook until golden brown. Flip to the other side and press sandwich with a burger press or a heavy plate, cook until brown and crispy.
Serve with the cider broth on the side to dip patty melts into.
Pot roast can be eaten alone or used as a hash and topped with an egg but one of my favorite ways to eat it is the patty melt!
Technically it could be a lot more than 8 sandwiches if you can keep yourself from eating the roast right away. lol