Description
This hearty Steakhouse Pot Roast with Blue Cheese Gravy is a comforting, flavorful dish perfect for a satisfying dinner. Tender chuck roast is slow-cooked with aromatic herbs and vegetables, then topped with a rich, creamy blue cheese gravy for a luxurious finishing touch.
Ingredients
Units
Scale
Meat & Seasonings
- 3–4 pound chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 6 sprigs fresh thyme
Cooking Fat & Vegetables
- 2 tablespoons vegetable oil
- 1 yellow onion, halved and thinly sliced
- 8 small Yukon gold potatoes
Broth & Sauces
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Blue Cheese Gravy
- 1/2 cup blue cheese, crumbled
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325°F. Set the oven to the specified temperature to prepare for slow roasting.
- Season the roast. Rub the chuck roast with kosher salt, black pepper, and thyme to enhance flavor.
- Brown the roast. Heat vegetable oil in a heavy skillet or Dutch oven over medium-high heat. When hot, add the roast and sear, turning occasionally, for 4-5 minutes on each side until deeply browned.
- Add vegetables and liquids. Surround the roast with sliced onions and potatoes. In a bowl, combine beef broth, Worcestershire sauce, and thyme sprigs, then pour over the roast and vegetables.
- Cook in the oven. Cover the pot with a lid and transfer to the center rack. Roast, covered, for 3 to 3.5 hours until the meat is tender and easily shredded.
- Remove from oven and prepare gravy. Take the pot out of the oven, discard thyme sprigs, and transfer potatoes and roast to a plate. Pour the cooking juices into a saucepan.
- Make blue cheese sauce. Add heavy cream and crumbled blue cheese to the pan with juices. Heat over medium-high heat, whisking constantly, for 6-8 minutes until thickened.
- Shred the beef and assemble. Return the shredded beef to the gravy, mixing into large chunks. Serve the pot roast and potatoes in bowls topped with blue cheese gravy and remaining blue cheese crumbles.
Notes
- For an extra flavor boost, add roasted garlic to the gravy.
- You can substitute different root vegetables such as parsnips or carrots for variety.
- Ensure the roast is high quality for the best tenderness and flavor.
Nutrition
- Serving Size: 1/8 of the dish
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 140 mg
