Introducing a delightful twist on a classic favorite, the Steakhouse Pot Roast With Blue Cheese Gravy is a dish that marries comfort with a touch of gourmet flair. Imagine the aroma of a tender roast coupled with the rich, tangy flavor of blue cheese melting into a luscious gravy—this is that dream come true.
Why You’ll Love This Recipe
- Hearty Comfort: This pot roast transforms into a luscious meal perfect for gathering around with family.
- Blue Cheese Magic: The gravy offers a sophisticated flavor that elevates the entire dish.
- Effortlessly Gourmet: The recipe is simple enough for everyday cooking yet impressive enough for guests.
- Make-Ahead Friendly: It’s an excellent dish for prepping ahead, saving you time during busy weeknights.
Ingredients You’ll Need
You don’t need a pantry full of ingredients to create this show-stopping Steakhouse Pot Roast With Blue Cheese Gravy. Each item plays a vital role in bringing texture, flavor, and visual beauty to the table.
- Chuck Roast: This cut is perfect for slow cooking, resulting in tender, juicy meat.
- Yukon Gold Potatoes: Their creamy texture holds up well during cooking, absorbing the flavors beautifully.
- Blue Cheese: Adds a rich, tangy dimension to the gravy that’s simply irresistible.
- Fresh Thyme: Aromatic and earthy, it enhances the robustness of the roast.
Variations
The recipe for Steakhouse Pot Roast With Blue Cheese Gravy is incredibly flexible, allowing you to put your own spin on it. Here are a few variations that cater to different dietary preferences or ingredient availability.
- Herb Swap: Substitute rosemary for thyme if you’re a fan of its pine-like aroma.
- Cheese Choice: Not a blue cheese fan? Feta or goat cheese can provide a similar tang without the strong flavor.
How to Make Steakhouse Pot Roast With Blue Cheese Gravy
Step 1: Prepare the Ingredients
Preheat your oven to 325 degrees. Season the chuck roast with kosher salt, black pepper, and thyme to ensure flavors penetrate deeply into the meat.
Step 2: Sear the Roast
Heat the vegetable oil in a pan until it shimmers. Add in the roast and brown it well for 4-5 minutes on each side to lock in those flavors.
Step 3: Assemble and Cook
Place onions and potatoes around the roast. Mix beef broth, Worcestershire sauce, and thyme, then pour it into the pot. Cover and cook in the oven for 3-3.5 hours.
Step 4: Make the Gravy
Remove the roast and potatoes from the pot. Stir in cream and blue cheese, whisking until thickened. Add the beef back in, allowing the flavors to meld together.
Pro Tips for Making Steakhouse Pot Roast With Blue Cheese Gravy
- Browning is Key: Make sure to achieve a deep brown crust on the roast for added depth of flavor.
- Cheese Crumbles: Add blue cheese slowly to control the thickness and flavor intensity of the gravy.
- Flavor Boost: Deglaze your pot with beef broth to lift all the beautiful browned bits left behind.
- Rest the Meat: Before serving, let the pot roast rest out of the oven to keep the juices locked in.
How to Serve Steakhouse Pot Roast With Blue Cheese Gravy
Garnishes
Finish the dish with a sprinkle of fresh parsley or chopped chives. These add a pop of color and a fresh bite that complements the rich flavors.
Side Dishes
The pot roast pairs beautifully with a fresh green salad or roasted vegetables. You can’t go wrong with a fluffy, warm piece of crusty bread for dipping as well.
Creative Ways to Present
Serve it family-style in a large, rustic bowl at the center of the table. Alternatively, plate the roast on individual dishes with the gravy artistically drizzled overtop for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. This allows the flavors to meld even further, rewarding you with an even tastier dish the next day.
Freezing
To freeze, place in a freezer-safe container, leaving room for expansion. It can be stored for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium heat, adding a splash of broth if needed to keep the gravy at the right consistency. Stir occasionally to ensure even heating.
FAQs
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Can I use a different cut of meat?
Yes, a brisket or round roast could also work well, though cooking times may vary slightly due to differences in thickness and marbling.
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What if I don’t like blue cheese?
You can substitute with another cheese like feta or omit it entirely for a creamier, milder gravy.
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Can I make this recipe in a slow cooker?
Certainly! Sear the roast as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
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How can I thicken the gravy more?
If you prefer a thicker gravy, whisk in a cornstarch slurry (a tablespoon of cornstarch mixed with a tablespoon of water) during the final simmering on the stovetop.
Final Thoughts
There’s something profoundly satisfying about preparing and savoring this Steakhouse Pot Roast With Blue Cheese Gravy. I hope it warms your heart and home as it does mine, creating memories worth savoring. Go ahead, give it a try, and let this dish become a cherished staple in your culinary repertoire!
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Steakhouse Pot Roast With Blue Cheese Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This hearty Steakhouse Pot Roast with Blue Cheese Gravy is a comforting, savory dish featuring slow-cooked chuck roast, tender potatoes, and a rich blue cheese cream sauce, perfect for a family dinner or special occasion.
Ingredients
Meat and Vegetables
- 3–4 pound chuck roast
- 1 yellow onion, halved and thinly sliced
- 8 small Yukon gold potatoes
Seasonings and Oil
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 6 sprigs fresh thyme
Liquids and Sauces
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup blue cheese, crumbled
- 1/2 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the meat.
- Season the Roast: Rub the chuck roast with kosher salt, black pepper, and thyme, ensuring full coverage for flavor.
- Brown the Meat: Heat vegetable oil in a pan until hot. Carefully add the seasoned roast and brown it deeply for 4-5 minutes on each side to develop a rich crust.
- Add Vegetables: Surround the browned roast with halved thinly sliced onions and small Yukon gold potatoes in the pan or Dutch oven.
- Prepare and Add Liquids: Mix together beef broth, Worcestershire sauce, and additional thyme sprigs. Pour the mixture into the pan containing the meat and vegetables.
- Roast: Cover the pan with a lid or foil and transfer to the oven. Roast for 3 to 3½ hours until the meat is tender and easily shredded.
- Make Blue Cheese Gravy: Remove roast from oven and thyme sprigs. Gently transfer the potatoes and roast to a serving dish. In the same pan or a saucepan, add heavy cream and blue cheese crumbles. Whisk over medium-high heat for 6-8 minutes until the sauce thickens.
- Finish and Serve: Break the meat into large chunks and return to the gravy. Serve the pot roast and potatoes topped with blue cheese gravy and remaining blue cheese crumbles.
Notes
- For richer flavor, let the roast rest for 10 minutes before shredding.
- Using fresh thyme sprigs enhances the herbaceous aroma, but dried thyme can be substituted.
- Ensure the gravy is thickened to your desired consistency by simmering longer if needed.
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently.
- This dish pairs well with a side of sautéed greens or a simple green salad.
Nutrition
- Serving Size: 1 serving (about 1 cup of meat with potatoes and gravy)
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 125 mg
