1 pound lean beef roast
2 cups shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese (optional)
2 cups sour cream
1 cup celery salt
1 cup granular sugar
1/2 cup prepared mustard
1 teaspoon dried dill weed
Preheat oven to 350 degrees F (175 degrees C).
Pour beef broth over the roast, and place in a large bowl. Roll into 1/2 inch cubes. Reserve about 1/4 cup of the roast for other purposes (i.e. serve with very sour cream and celery salt); cut cubes into cubes.
To the roast add cheese, Monterey Jack cheese, and sour cream. Mix together (preserving remaining scraps) until all sauce is evenly coated.
Trim the Cheddar cheese cubes to ensure that each piece will be roughly chopped. Roll out cubes of Cheddar cheese cubes, place in a large bowl, and stir in sour cream, celery salt, and sugar. Spoon sauce over the top.
Arrange meat cubes in a single layer in a foil protected baking dish and sprinkle with salt and sugar. Spread cream cheese mixture over meat cubes.
Bake uncovered in preheated oven for 40 minutes, or until the internal temperature of the meat is 140 degrees F (80 degrees C).