cider-braised pOt rOast patty melt

Name: cider-braised pOt rOast patty melt
Total time: 520 min
Ingredients: 2 lbs chuck eye roast or bottom round roast; 1 tsp kosher salt; 1 tsp freshly grated black pepper; 1 tsp garlic powder; 1 tbsp olive oil; 1 ½ cups hard cider; 1 cup beef stock; 2 tbsp tomato paste; 2 tbsp Worcestershire sauce; 1 large sweet onion, sliced; 6-9 large carrots cut into large chunks (I used a few handfuls of small to medium rainbow colored carrots from my garden); 1 lb yukon gold potatoes; 2 sprigs fresh thyme; ½ cup cold water; 2 tbsp cornstarch; sourdough bread; 18 slices Muenster cheese; 6 tbsp unsalted butter, room temperature; 4 tbsp mayonnaise

sugarboogersweets.com

The 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...

View full recipe on sugarboogersweets.com

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Ingredients

2 lbs chuck eye roast or bottom round roast
1 tsp kosher salt
1 tsp freshly grated black pepper
1 tsp garlic powder
1 tbsp olive oil
1 ½ cups hard cider
1 cup beef stock
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 large sweet onion, sliced
6-9 large carrots cut into large chunks (I used a few handfuls of small to medium rainbow colored carrots from my garden)
1 lb yukon gold potatoes
2 sprigs fresh thyme
½ cup cold water
2 tbsp cornstarch
sourdough bread
18 slices Muenster cheese
6 tbsp unsalted butter, room temperature
4 tbsp mayonnaise